Freeze-Dried Immobilized Kefir Culture in Low Alcohol Winemaking

Low alcohol wines represent a rising trend in the global market. Since for ethanol removal, certain physicochemical methods that negatively affect wine quality are applied, the aim of this present study was to evaluate the efficiency of freeze-dried, immobilized kefir culture on natural supports (ap...

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Detalles Bibliográficos
Autores principales: Nikolaou, Anastasios, Sgouros, Georgios, Mitropoulou, Gregoria, Santarmaki, Valentini, Kourkoutas, Yiannis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073665/
https://www.ncbi.nlm.nih.gov/pubmed/31973003
http://dx.doi.org/10.3390/foods9020115

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073665/
https://www.ncbi.nlm.nih.gov/pubmed/31973003
http://dx.doi.org/10.3390/foods9020115

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