Saccharomyces uvarum: The yeast Saccharomyces uvarum is involved in the production of wine, beer and cider. Cider is produced without the addition of microorganisms but only from the natural flora of apples.
Metabolism: It proceeds by alcoholic fermentation of glucose, melibiose and glyceraldehyde.
They are active at temperatures of 4 to 10 ° C.
They are said to be low because they settle at the bottom of the tank and degrade maltose, simple sugars but not ...
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