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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...

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Hlavní autoři: Ana Mucalo, Irena Budić-Leto, Goran Zdunić
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI AG 2023-05-01
Edice:Foods
Témata:
spontaneous fermentation
Plavac Mali
wine quality
flavonoids
anthocyanins
terpenes
On-line přístup:https://www.mdpi.com/2304-8158/12/9/1912
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