TY - CHAP A1 - Silvana María Del Mónaco A2 - Yolanda Curilen A3 - Ramona Del Carmen Maturano A4 - Sebastián Mario Ezequiel Bravo A5 - Adriana Beatriz Simes and Adriana Catalina Caballero ED1 - Antonio Morata ED2 - Iris Loira Y1 - 2016-10-19 PY - 2016 T1 - The Use of Indigenous Yeast to Develop High-Quality Patagonian Wines N2 - Grape and Wine Biotechnology is a collective volume divided into 21 chapters focused on recent advances in vine pathology and pests, molecular tools to control them, genetic engineering and functional analysis, wine biotechnology including molecular techniques to study Saccharomyces and non-Saccharomyces yeast in enology, new fermentative applications of nonconventional yeasts in wine fermentation, biological aging on lees and wine stabilization, advanced instrumental techniques to detect wine origin and frauds, and many other current applications useful for researchers, lecturers, and vine or wine professionals. The chapters have been written by experts from different universities and research centers of 13 countries being representative of the knowledge, research, and know-how of many wine regions worldwide. BT - Grape and Wine Biotechnology SP - Ch. 15 UR - https://doi.org/10.5772/64750 DO - 10.5772/64750 SN - 978-953-51-2693-5 PB - IntechOpen CY - Rijeka Y2 - 2022-05-26 ER -