Starmerella bacillaris Released in Vineyards at Different Concentrations Influences Wine Glycerol Content Depending on the Vinification Protocols
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DOI: 10.3390/foods12010003
Abstract: Starmerella bacillaris is a non-Saccharomyces yeast proposed for must fermentation together with Saccharomyces cerevisiae because of its high glycerol and moderate volatile acidity production. Furthermore, it was demonstrated that the same S. bacillaris strains that… read more here.
Keywords: bacillaris released; vinification; glycerol content; glycerol ... See more keywords