Influence of Non-Saccharomyces Strains on Chemical Characteristics and Sensory Quality of Fruit Spirit

The use of non-Saccharomyces yeasts for alcoholic beverage improvement and diversification has gained considerable attention in recent years. The effect of pure and mixed inocula (of Torulaspora delbrueckii, Lachancea thermotolerans, and Saccharomyces cerevisiae) on apple mash fermentation has been...

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Detalles Bibliográficos
Autores principales: Fejzullahu, Fatjona, Kiss, Zsuzsanna, Kun-Farkas, Gabriella, Kun, Szilárd
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8226489/
https://www.ncbi.nlm.nih.gov/pubmed/34200596
http://dx.doi.org/10.3390/foods10061336

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8226489/
https://www.ncbi.nlm.nih.gov/pubmed/34200596
http://dx.doi.org/10.3390/foods10061336

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