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Innovative Alcoholic Drinks Obtained by Co-Fermenting Grape Must and Fruit Juice
In this study, Cabernet Sauvignon and Chardonnay musts, and fruit juices from cherry, kiwi, peach, and strawberry were co-fermented with Saccharomyces cerevisiae EC1118 and Torulaspora delbrueckii UMY196 at two different proportions (80:20 (v/v) and 60:40 (v/v)). The most pleasant fruit-based drink...
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| Vydáno v: | Metabolites |
|---|---|
| Hlavní autoři: | , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI
2019
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6571751/ https://ncbi.nlm.nih.gov/pubmed/31052321 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/metabo9050086 |
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