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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

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