Selection Process of a Mixed Inoculum of Non-Saccharomyces Yeasts Isolated in the D.O.Ca. Rioja
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DOI: 10.3390/fermentation7030148
Abstract: The use of non-Saccharomyces yeasts in sequential fermentations with S. cerevisiae has been proposed to improve the organoleptic characteristics involved in the quality of wine. The present study set out to select a non-Saccharomyces inoculum… read more here.
Keywords: non saccharomyces; inoculum; mixed inoculum; saccharomyces yeasts ... See more keywords