Starmerella bacillaris Released in Vineyards at Different Concentrations Influences Wine Glycerol Content Depending on the Vinification Protocols

Starmerella bacillaris is a non-Saccharomyces yeast proposed for must fermentation together with Saccharomyces cerevisiae because of its high glycerol and moderate volatile acidity production. Furthermore, it was demonstrated that the same S. bacillaris strains that possess interesting technological...

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Detalles Bibliográficos
Autores principales: Nadai, Chiara, da Silva Duarte, Vinícius, Sica, Jacopo, Vincenzi, Simone, Carlot, Milena, Giacomini, Alessio, Corich, Viviana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818441/
https://www.ncbi.nlm.nih.gov/pubmed/36613220
http://dx.doi.org/10.3390/foods12010003

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818441/
https://www.ncbi.nlm.nih.gov/pubmed/36613220
http://dx.doi.org/10.3390/foods12010003

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