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<...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
MDPI AG
2022-05-01
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| Σειρά: | Fermentation |
| Θέματα: | |
| Διαθέσιμο Online: | https://www.mdpi.com/2311-5637/8/6/247 |
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