Código QR (código de barras bidimensional)

Enhancing the Analytical and Sensory Quality of Warm-Climate Tempranillo Wines Through Co-Inoculation with <i>Lachancea thermotolerans</i> and <i>Metschnikowia pulcherrima</i>

Using non-<i>Saccharomyces</i> yeasts is a promising way to modulate wine composition, particularly in warm regions where high sugar levels result in wines with high alcohol content and low acidity. This study examined the impact of various inoculation methods involving <i>Lachancea thermotolerans</...

Fuld beskrivelse

Na minha lista:
Principais autores: Fernando Sánchez-Suárez, Simone Nesi, Giovanni Caruso, Nieves López de Lerma, Rafael A. Peinado
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2026-04-01
Serier:Foods
Fag:
non-<i>Saccharomyces</i>
<i>Lachancea thermotolerans</i>
<i>Metschnikowia pulcherrima</i>
co-inoculation
aroma compounds
aromatic series
Online adgang:https://www.mdpi.com/2304-8158/15/7/1249
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Lignende værker