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Effects of Different Yeasts on Physicochemical and Oenological Properties of Red Dragon Fruit Wine Fermented with Saccharomyces cerevisiae, Torulaspora delbrueckii and Lachancea thermotolerans
A new type of fruit wine made from red dragon fruit juice was produced through alcoholic fermentation (AF) with different yeasts: Saccharomyces cerevisiae EC-1118, Torulaspora delbrueckii Biodiva and Lachancea thermotolerans Concerto. Complete AF with similar fermentation rates in terms of sugar uti...
Kaydedildi:
| Yayımlandı: | Microorganisms |
|---|---|
| Asıl Yazarlar: | , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
MDPI
2020
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7142936/ https://ncbi.nlm.nih.gov/pubmed/32106517 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/microorganisms8030315 |
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