Color Stabilization of Apulian Red Wines through the Sequential Inoculation of Starmerella bacillaris and Saccharomyces cerevisiae

Mixed fermentation using Starmerella bacillaris and Saccharomyces cerevisiae has gained attention in recent years due to their ability to modulate the qualitative parameters of enological interest, such as the color intensity and stability of wine. In this study, three of the most important red Apul...

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Detalles Bibliográficos
Autores principales: Velenosi, Matteo, Crupi, Pasquale, Perniola, Rocco, Marsico, Antonio Domenico, Salerno, Antonella, Alexandre, Hervè, Archidiacono, Nicoletta, Ventura, Mario, Cardone, Maria Francesca
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7915498/
https://www.ncbi.nlm.nih.gov/pubmed/33572140
http://dx.doi.org/10.3390/molecules26040907

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7915498/
https://www.ncbi.nlm.nih.gov/pubmed/33572140
http://dx.doi.org/10.3390/molecules26040907

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