Pre-Fermentative Cold Maceration and Native Non<i>-Saccharomyces</i> Yeasts as a Tool to Enhance Aroma and Sensory Attributes of Chardonnay Wine

The oenological potential of native strains of <i>Metschnikowia pulcherrima</i> B-5 and <i>Candida famata</i> WB-1, isolated from blackberries, was investigated in pure and sequential fermentation of Chardonnay grape with commercial <i>Saccharomyces cerevisiae</i> QA23. The effect of pre-fermentativ...

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Detalhes bibliográficos

Principais autores:	Marko Malićanin, Bojana Danilović, Sandra Stamenković Stojanović, Dragan Cvetković, Miodrag Lazić, Ivana Karabegović, Dragiša Savić
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2022-02-01
coleção:	Horticulturae
Assuntos:	Chardonnay wine native yeasts cold pre-fermentation treatment <i>Metschnikowia pulcherrima</i> <i>Candida famata</i>
Acesso em linha:	https://www.mdpi.com/2311-7524/8/3/212
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