Effect of strains from different <i>Saccharomyces</i> species used in different inoculation schemes on chemical composition and sensory characteristics of Sauvignon blanc wine
Enhancing the sensory profile of wine using different microorganisms has always been a challenge in winemaking. The aim of our work was to evaluate the impact of different fermentation schemes by using mixed and pure cultures of three different Saccharomyces species at classic and cold inoculation t...
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| Автори: | , , , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
International Viticulture and Enology Society
2020-10-01
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| Серія: | OENO One |
| Предмети: | |
| Онлайн доступ: | https://oeno-one.eu/article/view/3240 |
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