Mixed Cultures of Saccharomyces kudravzevii and S. cerevisiae Modify the Fermentation Process and Improve the Aroma Profile of Semi-Sweet White Wines

The purpose of the study was to evaluate the impact of the Saccharomyces cerevisiae and S. kudriavzevii mixed culture on the fermentation, chemical and aromatic composition of semi-sweet white wines. The variables tested in the experiment were the initial ratio of yeast in mixed cultures and the tim...

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Detalles Bibliográficos
Autores principales: Błaszczyk, Urszula, Satora, Paweł, Noga, Łukasz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658770/
https://www.ncbi.nlm.nih.gov/pubmed/36364305
http://dx.doi.org/10.3390/molecules27217478

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658770/
https://www.ncbi.nlm.nih.gov/pubmed/36364305
http://dx.doi.org/10.3390/molecules27217478

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