The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine

Recent research has showed a breakthrough in investigating the effect of non-Saccharomyces yeast on wine quality and sensory properties. The aim of this study was to compare the influence of conventional yeast, Saccharomyces cerevisiae, vs. that of the non-Saccharomyces Torulaspora delbrueckii on th...

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Detalles Bibliográficos
Autores principales: Deak, Igor, Habschied, Kristina, Mesić, Josip, Babić, Jurislav, Kovačević, Dragan, Nedović, Viktor, Mastanjević, Krešimir
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623077/
https://www.ncbi.nlm.nih.gov/pubmed/34829033
http://dx.doi.org/10.3390/foods10112752

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623077/
https://www.ncbi.nlm.nih.gov/pubmed/34829033
http://dx.doi.org/10.3390/foods10112752

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