Exploring Use of the <em>Metschnikowia pulcherrima</em> Clade to Improve Properties of Fruit Wines

Mixed fermentation using <i>Saccharomyces cerevisiae</i> and non-<i>Saccharomyces</i> yeasts as starter cultures is well known to improve the complexity of wines and accentuate their characteristics. This study examines the use of controlled mixed fermentations with the <i>Metschnikowia pulcherrima<...

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Auteurs principaux:	Dorota Kręgiel, Ewelina Pawlikowska, Hubert Antolak, Urszula Dziekońska-Kubczak, Katarzyna Pielech-Przybylska
Format:	Artigo
Langue:	Inglês
Publié:	MDPI AG 2022-05-01
Collection:	Fermentation
Sujets:	fruit wine <i>Metschnikowia pulcherrima</i> co-cultures metabolic profiles
Accès en ligne:	https://www.mdpi.com/2311-5637/8/6/247
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