Oenological Characteristics of Selected <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Isolates Obtained from Polish Grape Wines of Spontaneous Fermentation and Their Potential as Wine Starter Cultures

Spontaneously fermented wines are a habitat for many <i>Saccharomyces</i> and non-<i>Saccharomyces</i> strains that are typical for a given region. The isolates obtained can serve as regional starter cultures for winemaking. The aim of this study was to isolate, identify and evaluate the oenological...

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Autors principals:	Monika Kordowska-Wiater, Anna Stój, Elwira Komoń-Janczara, Monika Pytka, Adam Staniszewski, Magdalena Walasek, Tomasz Czernecki, Magdalena Kapłan
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2026-04-01
Col·lecció:	Molecules
Matèries:	<i>Saccharomyces</i> non-<i>Saccharomyces</i> oenological features wine yeasts ethanolic fermentation
Accés en línia:	https://www.mdpi.com/1420-3049/31/8/1274
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