Sensory Profile of cv. Savvatiano (<i>Vitis vinifera</i> L.) Wines Fermented with the <i>Metschnikowia pulcherrima</i> and <i>Saccharomyces cerevisiae</i> Yeasts in Individual and Mixed Fermentation
The objective of this study was to explore the use of non-<i>Saccharomyces</i> yeasts, individually or in mixed culture, with <i>Saccharomyces cerevisiae</i> for the vinification of must originating from the native white wine grape cultivar Savvatiano <i>(Vitis vinifera</i> L.). Savvatiano is the mo...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2021-10-01
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| Series: | Biology and Life Sciences Forum |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/2673-9976/6/1/52 |
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