Application of Cool Fermentation Temperatures to Encourage Non-<i>Saccharomyces</i> Yeasts to Yield Lower Ethanol Concentrations in Wines
Application of cool temperatures were studied to encourage <i>Metschnikowia pulcherrima</i> P01A016 and <i>Meyerozyma guilliermondii</i> P40D002 prior inoculation of <i>Saccharomyces cerevisiae</i> D254 to lower ultimate ethanol concentrations achieved. Merlot grape must was distributed into 300 L t...
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| Asıl Yazarlar: | , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
MDPI AG
2022-08-01
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| Seri Bilgileri: | Fermentation |
| Konular: | |
| Online Erişim: | https://www.mdpi.com/2311-5637/8/9/421 |
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