Combined Use of S. pombe and L. thermotolerans in Winemaking. Beneficial Effects Determined through the Study of Wines’ Analytical Characteristics

The most common way to produce red wine is through the use of Saccharomyces cerevisiae strains for alcoholic fermentation and lactic acid bacteria for malolactic fermentation. This traditional winemaking methodology produces microbiologically stable red wines. However, under specific conditions off-...

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Detalles Bibliográficos
Autores principales: Benito, Ángel, Calderón, Fernando, Benito, Santiago
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6273388/
https://www.ncbi.nlm.nih.gov/pubmed/27999345
http://dx.doi.org/10.3390/molecules21121744

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6273388/
https://www.ncbi.nlm.nih.gov/pubmed/27999345
http://dx.doi.org/10.3390/molecules21121744

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