Starmerella bombicola and Saccharomyces cerevisiae in Wine Sequential Fermentation in Aeration Condition: Evaluation of Ethanol Reduction and Analytical Profile

In the last few decades, the increase of ethanol in wine, due to global climate change and consumers’ choice is one of the main concerns in winemaking. One of the most promising approaches in reducing the ethanol content in wine is the use of non-Saccharomyces yeasts in co-fermentation or sequential...

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Detalles Bibliográficos
Autores principales: Canonico, Laura, Galli, Edoardo, Agarbati, Alice, Comitini, Francesca, Ciani, Maurizio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8151965/
https://www.ncbi.nlm.nih.gov/pubmed/34064665
http://dx.doi.org/10.3390/foods10051047

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8151965/
https://www.ncbi.nlm.nih.gov/pubmed/34064665
http://dx.doi.org/10.3390/foods10051047

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