Chemical and Sensory Profiles of Merlot Wines Produced by Sequential Inoculation of <i>Metschnikowia pulcherrima</i> or <i>Meyerzyma guilliermondii</i>
Inoculation of selected non-<i>Saccharomyces</i> yeasts with <i>Saccharomyces cerevisiae</i> as means to produce Merlot wines with reduced ethanol contents was investigated. Fermentations of grape musts (25.4° Brix, pH 3.50, and 4.23 g/L titratable acidity) were conducted in stainless steel tanks in...
Zapisane w:
| Główni autorzy: | , , , |
|---|---|
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
MDPI AG
2021-07-01
|
| Seria: | Fermentation |
| Hasła przedmiotowe: | |
| Dostęp online: | https://www.mdpi.com/2311-5637/7/3/126 |
| Etykiety: |
Nie ma etykietki, Dołącz pierwszą etykiete!
|