Assessment of Sequential Yeast Inoculation for Blackcurrant Wine Fermentation
Blackcurrant is well known for its health benefits, but its wine products are understudied. In this research, studies were conducted after non-<i>Saccharomyces</i> and <i>Saccharomyces</i> yeast strain inoculation in less than 20% (<i>w</i>/<i>v</i>) fruit must for blackcurrant fermentation. Three i...
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| Autores principales: | , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI AG
2024-03-01
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| Colección: | Fermentation |
| Materias: | |
| Acceso en línea: | https://www.mdpi.com/2311-5637/10/4/184 |
| Etiquetas: |
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