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Impact of Candida railenensis during fermentation on the aromatic profile of Vidal blanc icewine
Mixed culture fermentation with non-Saccharomyces yeasts and Saccharomyces cerevisiae as multi-starters has more advantages than spontaneous fermentation, and wine products with distinctive and pleasant aromas can fulfill the diverse demands of consumers. This study was carried out to illuminate the...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10442558/ https://www.ncbi.nlm.nih.gov/pubmed/37614599 http://dx.doi.org/10.3389/fmicb.2023.1192006 |