Effect of Sequential Fermentation with Lachancea thermotolerans/S. cerevisiae on Aromatic and Flavonoid Profiles of Plavac Mali Wine
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DOI: 10.3390/foods12091912
Abstract: In this study, the effects of sequential fermentation of Lachancea thermotolerans/S. cerevisiae on the production of Plavac Mali wines were investigated in comparison with the commonly used inoculation of the commercial Saccharomyces cerevisiae strain and… read more here.
Keywords: sequential fermentation; fermentation; lachancea thermotolerans; thermotolerans cerevisiae ... See more keywords