The Use of Yeast Mixed Cultures for Deacidification and Improvement of the Composition of Cold Climate Grape Wines

Interest in the use of non-Saccharomyces yeast in mixed cultures is increasing due to the perceived improvement in the quality and complexity of the resulting wines. The aim of the study was to determine the ability of monocultures and mixed yeast cultures for deacidification and improvement of the...

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Detalles Bibliográficos
Autores principales: Cioch-Skoneczny, Monika, Grabowski, Michał, Satora, Paweł, Skoneczny, Szymon, Klimczak, Krystian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8125709/
https://www.ncbi.nlm.nih.gov/pubmed/33946291
http://dx.doi.org/10.3390/molecules26092628

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8125709/
https://www.ncbi.nlm.nih.gov/pubmed/33946291
http://dx.doi.org/10.3390/molecules26092628

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