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Evaluation of Indigenous Candida oleophila and Candida boidinii in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines

The study of non-Saccharomyces yeasts in wine fermentations allows the exploration of new alternatives for the reduction of ethanol in wines. The objective of this work was to evaluate the fermentation capacity of two indigenous Candida yeasts (C. oleophila and C. boidinii) in monoculture and sequen...

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Detalles Bibliográficos
Autores principales:	Benavides, Sergio, Franco, Wendy, Ceppi De Lecco, Consuelo, Durán, Angélica, Urtubia, Alejandra
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8955371/ https://www.ncbi.nlm.nih.gov/pubmed/35330261 http://dx.doi.org/10.3390/jof8030259

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