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Impact of Saccharomyces cerevisiae and Metschnikowia fructicola autochthonous mixed starter on Aglianico wine volatile compounds
Non-Saccharomyces yeasts are metabolically active during grape must fermentations and can contribute with enzymes and metabolites to enhance the complexity and to define the final wine aroma. Nowadays, the use of non-Saccharomyces yeasts in combination with Saccharomyces cerevisiae is a state-of-the...
Uloženo v:
| Vydáno v: | J Food Sci Technol |
|---|---|
| Hlavní autoři: | , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2019
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6828874/ https://ncbi.nlm.nih.gov/pubmed/31741522 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03970-9 |
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