ロード中...

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...

詳細記述

保存先:
書誌詳細
出版年:Food Technol Biotechnol
主要な著者: Benito, Ángel, Calderón, Fernando, Palomero, Felipe, Benito, Santiago
フォーマット: Artigo
言語:Inglês
出版事項: University of Zagreb Faculty of Food Technology and Biotechnology 2016
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
タグ: タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!