Distinctive chemical and aromatic composition of red wines produced by Saccharomyces cerevisiae co-fermentation with indigenous and commercial non-Saccharomyces strains
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DOI: 10.1016/j.fbio.2021.100925
Abstract: ABSTRACT The use of Saccharomyces cerevisiae and non-Saccharomyces yeast species as mixed starters has advantages over pure culture fermentation because of increased wine sensory characteristics. The aim of the present study was to evaluate the… read more here.
Keywords: non saccharomyces; saccharomyces cerevisiae; saccharomyces strains; d254 ... See more keywords