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Selection of non-Saccharomyces yeasts for orange wine fermentation based on their enological traits and volatile compounds formation
In order to select the non-Saccharomyces yeasts for orange wine fermentation, the enological traits and volatile compounds formation of ten non-Saccharomyces yeast strains were evaluated through physicochemical methods and solid-phase microextraction coupled to GC–MS, respectively. The results indic...
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| Publicado en: | J Food Sci Technol |
|---|---|
| Autores principales: | , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Springer India
2018
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6133839/ https://ncbi.nlm.nih.gov/pubmed/30228398 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3325-5 |
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