title: Determination of viable wine yeast using DNA binding dyes and quantitative PCR.
authors.affiliation: Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, Marcel·li Domingo s/n, 43007, Tarragona, Spain.
authors.forename: Imma
authors.initials: I
authors.lastname: Andorrà
authors.forename: Braulio
authors.initials: B
authors.lastname: Esteve-Zarzoso
authors.forename: José M
authors.initials: JM
authors.lastname: Guillamón
authors.forename: Albert
authors.initials: A
authors.lastname: Mas
mesh_terms: D001386:Azides; D004396:Coloring Agents; D004271:DNA, Fungal / Q000032:analysis; D000431:Ethanol / Q000494:pharmacology; D005285:Fermentation; D050296:Microbial Viability; D016133:Polymerase Chain Reaction / Q000379:methods*; D011419:Propidium / Q000031:analogs & derivatives*; D012441:Saccharomyces cerevisiae / Q000302:isolation & purification; D014920:Wine / Q000382:microbiology*; D015003:Yeasts / Q000235:genetics / Q000302:isolation & purification*; D020068:Zygosaccharomyces / Q000302:isolation & purification
chemical_list: D001386:Azides; D004396:Coloring Agents; D004271:DNA, Fungal; C533957:propidium monoazide; D011419:Propidium; D000431:Ethanol; C014535:8-azidoethidium