Management of in-Amphora “Trebbiano Toscano” Wine Production: Selection of Indigenous <i>Saccharomyces cerevisiae</i> Strains and Influence on the Phenolic and Sensory Profile
The use of earthenware amphorae in winemaking can give wines unique attributes enhancing their typicity. Therefore, in this study, spontaneous and inoculated in-amphora fermentations of Trebbiano Toscano grape must were monitored to assess the <i>Saccharomyces cerevisiae</i> strains occurring in eac...
Zapisane w:
| Główni autorzy: | , , , , , , , |
|---|---|
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
MDPI AG
2023-06-01
|
| Seria: | Foods |
| Hasła przedmiotowe: | |
| Dostęp online: | https://www.mdpi.com/2304-8158/12/12/2372 |
| Etykiety: |
Nie ma etykietki, Dołącz pierwszą etykiete!
|