Multistarter from Organic Viticulture for Red Wine Montepulciano d’Abruzzo Production

In the last years the use of a multistarter fermentation process has been proposed to improve the organoleptic characteristics of wines. In the present study the fermentation performances and the interactions of mixed and sequential cultures of Hanseniaspora uvarum, Candida zemplinina, and a strain...

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Detalles Bibliográficos
Autores principales: Suzzi, Giovanna, Schirone, Maria, Sergi, Manuel, Marianella, Rosa Maria, Fasoli, Giuseppe, Aguzzi, Irene, Tofalo, Rosanna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Research Foundation 2012
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3328976/
https://www.ncbi.nlm.nih.gov/pubmed/22529841
http://dx.doi.org/10.3389/fmicb.2012.00135

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3328976/
https://www.ncbi.nlm.nih.gov/pubmed/22529841
http://dx.doi.org/10.3389/fmicb.2012.00135

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