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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Váldodahkkit:	Bruno Testa, Francesca Coppola, Massimo Iorizzo, Massimo Di Renzo, Raffaele Coppola, Mariantonietta Succi
Materiálatiipa:	Artigo
Giella:	Inglês
Almmustuhtton:	MDPI AG 2024-09-01
Ráidu:	Beverages
Fáttát:	non-<i>Saccharomyces</i> <i>Metschnikowia pulcherrima</i> sequential inoculation Aglianico wine
Liŋkkat:	https://www.mdpi.com/2306-5710/10/3/88
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