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Use of Native Yeast Strains for In-Bottle Fermentation to Face the Uniformity in Sparkling Wine Production
The in-bottle fermentation of sparkling wines is currently triggered by few commercialized Saccharomyces cerevisiae strains. This lack of diversity in tirage yeast cultures leads to a prevalent uniformity in sensory profiles of the end products. The aim of this study has been to exploit the natural...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Front Microbiol |
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| Κύριοι συγγραφείς: | , , , , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Frontiers Media S.A.
2017
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5491622/ https://ncbi.nlm.nih.gov/pubmed/28713352 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2017.01225 |
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