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Quality and Composition of Airén Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae
This study evaluates the influence of Lachancea thermotolerans on low-acidity Airén grape must from the south of Spain. For this purpose, combined fermentations with Lachancea thermotolerans and Saccharomyces cerevisiae were compared to a single fermentation by S. cerevisiae. Results of all develope...
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| 出版年: | Food Technol Biotechnol |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
University of Zagreb Faculty of Food Technology and Biotechnology
2016
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5105610/ https://ncbi.nlm.nih.gov/pubmed/27904403 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.54.02.16.4220 |
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