Chemical and sensory evaluation of Merlot wines fermented by mixed cultures of Lachancea thermotolerans and Saccharomyces cerevisiae

Mestrado em Engenharia de Viticultura e Enologia (Double Degree) / Instituto Superior de Agronomia. Universidade de Lisboa / Faculdade de Ciências. Universidade do Porto

Bibliographic Details
Main Author: Gallo, Adelaide (author)
Format: masterThesis
Language:eng
Published: 2022
Subjects:
Lachancea thermotolerans
sequential inoculation
non-Saccharomyces
mixed fermentation
lactic acid
Online Access:http://hdl.handle.net/10400.5/25410
Country:Portugal
Oai:oai:www.repository.utl.pt:10400.5/25410

Internet

http://hdl.handle.net/10400.5/25410

Similar Items