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  • Influence of the electrochemical potential in oenology
    Influence of the electrochemical potential in oenology
    Federico Casassa, California Polytechnic State University; Marcia Torres, Matanza Creek Winery
    EnoforumWeb videos: The measurement of RedOx potential in winemaking has an influence on a large number of chemical reactions and therefore has a great impact on the final quality of the wine.
    Published on: 07/07/2020
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Shizosaccharomyces pombe

Schizosaccharomyces pombe, called a fission yeast because it divides by forming crosswalls similar to those of bacteria. Bud scars look like rings around the cell. (Vinquiry Microbiology Photo CD)
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