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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: Elisavet Bouloumpasi, Aikaterini Petraina, Aikaterini Karampatea
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2021-10-01
Serier:Biology and Life Sciences Forum
Fag:
wine
yeasts
mixed-fermentation
<i>Saccharomyces cerevisiae</i>
non-<i>Saccharomyces</i>
<i>Metschnikowia pulcherrima</i>
Online adgang:https://www.mdpi.com/2673-9976/6/1/52
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