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Freeze-Dried Immobilized Kefir Culture in Low Alcohol Winemaking

Low alcohol wines represent a rising trend in the global market. Since for ethanol removal, certain physicochemical methods that negatively affect wine quality are applied, the aim of this present study was to evaluate the efficiency of freeze-dried, immobilized kefir culture on natural supports (ap...

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Bibliografische gegevens
Gepubliceerd in:Foods
Hoofdauteurs: Nikolaou, Anastasios, Sgouros, Georgios, Mitropoulou, Gregoria, Santarmaki, Valentini, Kourkoutas, Yiannis
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: MDPI 2020
Onderwerpen:
Online toegang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7073665/
https://ncbi.nlm.nih.gov/pubmed/31973003
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9020115
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