Indigenous Yeast Interactions in Dual-Starter Fermentations May Improve the Varietal Expression of Moschofilero Wine

Multi-starter wine fermentations employing non-Saccharomyces (NS) yeasts are becoming an emerging trend in winemaking. It is therefore important to determine the impacts of different NS strains in the wine phenotype and in particular the aroma outputs in different inoculation schemes and fermentatio...

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Detalles Bibliográficos
Autores principales: Nisiotou, Aspasia, Mallouchos, Athanasios, Tassou, Chrysoula, Banilas, Georgios
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6677089/
https://www.ncbi.nlm.nih.gov/pubmed/31402907
http://dx.doi.org/10.3389/fmicb.2019.01712

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6677089/
https://www.ncbi.nlm.nih.gov/pubmed/31402907
http://dx.doi.org/10.3389/fmicb.2019.01712

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