Physicochemical characterization of wines produced using indigenous yeasts from cold climate grapes
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DOI: 10.1007/s00217-020-03618-5
Abstract: The aim of the study was the physicochemical characterization of wines produced using indigenous yeasts isolated from spontaneously fermented grape musts, obtained from cold climate grapes. Saccharomyces cerevisiae MH020215 and Nakawazaea ishiwadae MG971259 yeast strains… read more here.
Keywords: produced using; using indigenous; physicochemical characterization; indigenous yeasts ... See more keywords
Enological Suitability of Indigenous Yeast Strains for ‘Verdejo’ Wine Production
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DOI: 10.3390/foods12091888
Abstract: The use of indigenous yeasts for the production of wines is a tool to defend the typicity of a particular region. The selection of appropriate indigenous yeasts ensures the maintenance of oenological characteristics by simulating… read more here.
Keywords: enological suitability; sacch sacch; production; suitability indigenous ... See more keywords