Effect of a Multistarter Yeast Inoculum on Ethanol Reduction and Population Dynamics in Wine Fermentation

Microbiological strategies are currently being considered as methods for reducing the ethanol content of wine. Fermentations started with a multistarter of three non-Saccharomyces yeasts (Metschnikowia pulcherrima (Mp), Torulaspora delbrueckii (Td) and Zygosaccharomyces bailii (Zb)) at different ino...

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Detalles Bibliográficos
Autores principales: Zhu, Xiaolin, Torija, María-Jesús, Mas, Albert, Beltran, Gemma, Navarro, Yurena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7998366/
https://www.ncbi.nlm.nih.gov/pubmed/33804257
http://dx.doi.org/10.3390/foods10030623

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7998366/
https://www.ncbi.nlm.nih.gov/pubmed/33804257
http://dx.doi.org/10.3390/foods10030623

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