Influence of Three Non-Saccharomyces Yeasts on Fermentation and Volatile Components of Italian Riesling White Wines
In this study, three commercial non-Saccharomyces yeasts, i.e., Torulaspora delbrueckii, Metschnikowia pulcherrima and Lachancea thermotolerans were tested in combination with Saccharomyces cerevisiae to produce Italian Riesling white wines, with the fermentation progress, physical and chemical inde...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Chinês |
| Publicado em: |
The editorial department of Science and Technology of Food Industry
2022-10-01
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| coleção: | Shipin gongye ke-ji |
| Assuntos: | |
| Acesso em linha: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022010164 |
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