The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production

In oenology, the utilization of mixed starter cultures composed by Saccharomyces and non-Saccharomyces yeasts is an approach of growing importance for winemakers in order to enhance sensory quality and complexity of the final product without compromising the general quality and safety of the oenolog...

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Detalles Bibliográficos
Autores principales: Tristezza, Mariana, Tufariello, Maria, Capozzi, Vittorio, Spano, Giuseppe, Mita, Giovanni, Grieco, Francesco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2016
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4860541/
https://www.ncbi.nlm.nih.gov/pubmed/27242698
http://dx.doi.org/10.3389/fmicb.2016.00670

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4860541/
https://www.ncbi.nlm.nih.gov/pubmed/27242698
http://dx.doi.org/10.3389/fmicb.2016.00670

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