Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation
نویسندگان
چکیده
منابع مشابه
Sequential Inoculation of Native Non-Saccharomyces and Saccharomyces cerevisiae Strains for Wine Making
The use of non-Saccharomyces yeast for wine making is becoming a common trend in many innovative wineries. The application is normally aimed at increasing aromas, glycerol, reducing acidity, and other improvements. This manuscript focuses on the reproduction of the native microbiota from the vineyard in the inoculum. Thus, native selected yeasts (Hanseniaspora uvarum, Metschnikowia pulcherrima,...
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ژورنال
عنوان ژورنال: Fermentation
سال: 2020
ISSN: 2311-5637
DOI: 10.3390/fermentation6010022