Influence of Fermentation Temperature and <i>Metschnikowia pulcherrima/Saccharomyces cerevisiae</i> Multi-Starter Cultures on the Volatile Compounds of Lugana Wine
Low fermentation temperatures are a crucial aspect of winemaking, influencing yeast metabolism, process efficiency, and aroma retention. However, it is a significant source of energy consumption. Here, we investigated the effect of high (20 °C ± 1 °C) and low (16 °C ± 1 °C) temperatures combined wit...
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| Váldodahkkit: | , , , , , |
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| Materiálatiipa: | Artigo |
| Giella: | Inglês |
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MDPI AG
2025-10-01
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| Ráidu: | Foods |
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| Liŋkkat: | https://www.mdpi.com/2304-8158/14/20/3538 |
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