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...
I tiakina i:
| Ngā kaituhi matua: | , , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
MDPI AG
2021-10-01
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| Rangatū: | Biology and Life Sciences Forum |
| Ngā marau: | |
| Urunga tuihono: | https://www.mdpi.com/2673-9976/6/1/52 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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