Effect of Sequential Fermentation with <i>Lachancea thermotolerans</i>/<i>S. cerevisiae</i> on Aromatic and Flavonoid Profiles of Plavac Mali Wine

In this study, the effects of sequential fermentation of <i>Lachancea thermotolerans</i>/<i>S. cerevisiae</i> on the production of Plavac Mali wines were investigated in comparison with the commonly used inoculation of the commercial <i>Saccharomyces cerevisiae</i> strain and spontaneous fermentatio...

ver descrição completa

Detalhes bibliográficos

Principais autores:	Ana Mucalo, Irena Budić-Leto, Goran Zdunić
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2023-05-01
coleção:	Foods
Assuntos:	spontaneous fermentation Plavac Mali wine quality flavonoids anthocyanins terpenes
Acesso em linha:	https://www.mdpi.com/2304-8158/12/9/1912
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!