Grapevine vinification microbiome along six vinifications from five stages: three inoculated with the indigenous S. cerevisiae strains W12, W13 and W17, two inoculated with commercial S. cerevisiae GV
All data are means of three independent experiments with standard deviations. : Glucose utilisation was significantly lower in D10Δpepc compared to D10 (p<0.05). : Lactate excretion and glutamine util
To study the microbial community dynamics during fermentation process, 16S rRNA sequencing was applied for bacterial community of fermented grains of distilled liquors.
The DNA was extracted from 64 zaopei (fermented grains) samples, consisting of PMA-treated and untreated, taken from 2 kinds of pits (four 20-year pits and four 5-year pits) during 4 fermentation time
