Innovative Alcoholic Drinks Obtained by Co-Fermenting Grape Must and Fruit Juice

In this study, Cabernet Sauvignon and Chardonnay musts, and fruit juices from cherry, kiwi, peach, and strawberry were co-fermented with Saccharomyces cerevisiae EC1118 and Torulaspora delbrueckii UMY196 at two different proportions (80:20 (v/v) and 60:40 (v/v)). The most pleasant fruit-based drink...

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Detalles Bibliográficos
Autores principales: Fracassetti, Daniela, Bottelli, Paolo, Corona, Onofrio, Foschino, Roberto, Vigentini, Ileana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6571751/
https://www.ncbi.nlm.nih.gov/pubmed/31052321
http://dx.doi.org/10.3390/metabo9050086

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6571751/
https://www.ncbi.nlm.nih.gov/pubmed/31052321
http://dx.doi.org/10.3390/metabo9050086

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