Effect of Issatchenkia terricola and Pichia kudriavzevii on wine flavor and quality through simultaneous and sequential co-fermentation with Saccharomyces cerevisiae
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DOI: 10.1016/j.lwt.2019.108477
Abstract: Abstract Using co-fermentation of non-Saccharomyces yeast and Saccharomyces cerevisiae to improve wine flavor and quality has received more and more acceptance. To investigate the effect of selected Issatchenkia terricola SLY-4 and Pichia kudriavzevii F2-24 on… read more here.
Keywords: fermentation; wine flavor; wine; flavor quality ... See more keywords