Mixed fermentation with Metschnikowia pulcherrima using different grape varieties
The study and use of non-Saccharomyces yeasts to wine improvement and diversification has gained considerable relevance in recent years. The present work reports a pilot-scale winery assay of mixed fermentation with a commercial strain of Metschnikowia pulcherrima, tested in five white and nine red...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2019
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| Texto completo: | http://hdl.handle.net/10400.5/18267 |
| País: | Portugal |
| Oai: | oai:www.repository.utl.pt:10400.5/18267 |