Effects of Different Yeasts on Physicochemical and Oenological Properties of Red Dragon Fruit Wine Fermented with Saccharomyces cerevisiae, Torulaspora delbrueckii and Lachancea thermotolerans

A new type of fruit wine made from red dragon fruit juice was produced through alcoholic fermentation (AF) with different yeasts: Saccharomyces cerevisiae EC-1118, Torulaspora delbrueckii Biodiva and Lachancea thermotolerans Concerto. Complete AF with similar fermentation rates in terms of sugar uti...

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Detalles Bibliográficos
Autores principales: Jiang, Xiaohui, Lu, Yuyun, Liu, Shao Quan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142936/
https://www.ncbi.nlm.nih.gov/pubmed/32106517
http://dx.doi.org/10.3390/microorganisms8030315

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142936/
https://www.ncbi.nlm.nih.gov/pubmed/32106517
http://dx.doi.org/10.3390/microorganisms8030315

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