Preliminary Characterisation of <i>Metschnikowia pulcherrima</i> to Be Used as a Starter Culture in Red Winemaking
In the last decade, the application of non-<i>Saccharomyces</i> yeasts in oenology as a natural tool to obtain wine diversification and higher quality has aroused great interest. In this work, three <i>Metschnikowia pulcherrima</i> strains, isolated from a vineyard, were characterised through the ev...
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| Egile Nagusiak: | , , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
MDPI AG
2024-09-01
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| Saila: | Beverages |
| Gaiak: | |
| Sarrera elektronikoa: | https://www.mdpi.com/2306-5710/10/3/88 |
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