Effect of Sequential Fermentation with Lachancea thermotolerans/S. cerevisiae on Aromatic and Flavonoid Profiles of Plavac Mali Wine

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 spontaneous fermentation. A total of 113 aro...

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Detalles Bibliográficos
Autores principales: Mucalo, Ana, Budić-Leto, Irena, Zdunić, Goran
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10177817/
https://www.ncbi.nlm.nih.gov/pubmed/37174449
http://dx.doi.org/10.3390/foods12091912

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10177817/
https://www.ncbi.nlm.nih.gov/pubmed/37174449
http://dx.doi.org/10.3390/foods12091912

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