Non-Saccharomyces Yeasts from Organic Vineyards as Spontaneous Fermentation Agents

Currently, non-Saccharomyces yeasts are the subject of interest, among other things, for their contribution to the aromatic complexity of wines. In this study, the characterisation of non-Saccharomyces yeasts was addressed by their isolation during spontaneous fermentations of organic Verdejo grapes...

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Detalles Bibliográficos
Autores principales: López-Enríquez, Lorena, Vila-Crespo, Josefina, Rodríguez-Nogales, José Manuel, Fernández-Fernández, Encarnación, Ruipérez, Violeta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572797/
https://www.ncbi.nlm.nih.gov/pubmed/37835297
http://dx.doi.org/10.3390/foods12193644

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572797/
https://www.ncbi.nlm.nih.gov/pubmed/37835297
http://dx.doi.org/10.3390/foods12193644

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