TY - CHAP A1 - Morata Antonio A2 - Loira Iris A3 - Suárez Lepe Jose Antonio ED1 - Antonio Morata ED2 - Iris Loira Y1 - 2016-10-19 PY - 2016 T1 - Influence of Yeasts in Wine Colour 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. 13 UR - https://doi.org/10.5772/65055 DO - 10.5772/65055 SN - 978-953-51-2693-5 PB - IntechOpen CY - Rijeka Y2 - 2022-05-23 ER -