The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae

Co-fermentation of selected non-Saccharomyces yeast strain with Saccharomyces cerevisiae is regarded as a promising approach to improve the sensory quality of fruit wine. To evaluate the effects of co-fermentations between the selected non-Saccharomyces yeast strains (Hanseniaspora opuntiae, Hanseni...

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Detalles Bibliográficos
Autores principales: Hu, Lanlan, Liu, Rui, Wang, Xiaohong, Zhang, Xiuyan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143248/
https://www.ncbi.nlm.nih.gov/pubmed/32110914
http://dx.doi.org/10.3390/microorganisms8030323

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143248/
https://www.ncbi.nlm.nih.gov/pubmed/32110914
http://dx.doi.org/10.3390/microorganisms8030323

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