Physicochemical attributes and acceptability of marula wine fermented with natural Lactiplantibacillus plantarum and Saccharomyces cerevisiae

The aim of the study was to test the acceptability and physico-chemical characteristics of marula wine fermented with known cultures of natural Lactiplantibacillus plantarum and Saccharomyces cerevisiae. The LAB Lactobacillus and Saccharomyces dominate the fermentation of marula wine throughout the...

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Detalles Bibliográficos
Autores principales: Ngwenya, Menzi P., Nkambule, Thabile P., Kidane, Solomon W.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10641237/
https://www.ncbi.nlm.nih.gov/pubmed/37964838
http://dx.doi.org/10.1016/j.heliyon.2023.e21613

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10641237/
https://www.ncbi.nlm.nih.gov/pubmed/37964838
http://dx.doi.org/10.1016/j.heliyon.2023.e21613

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