Preliminary Evaluation of the Use of Thermally-Dried Immobilized Kefir Cells in Low Alcohol Winemaking
Low alcohol wines (≤10.5% vol) are novel products that have gradually been gaining the consumers’ and market’s interest over the last decade. Taking into account the technological properties of immobilized cell systems alongside with the commercial need for dry cultures, the aim of the present study...
I tiakina i:
| Ngā kaituhi matua: | , , , , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
MDPI AG
2022-06-01
|
| Rangatū: | Applied Sciences |
| Ngā marau: | |
| Urunga tuihono: | https://www.mdpi.com/2076-3417/12/12/6176 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
|