The Effect of Non-<i>Saccharomyces</i> and <i>Saccharomyces</i> Non-<i>Cerevisiae</i> Yeasts on Ethanol and Glycerol Levels in Wine
Non-<i>Saccharomyces</i> and <i>Saccharomyces</i> non-<i>cerevisiae</i> studies have increased in recent years due to an interest in uninoculated fermentations, consumer preferences, wine technology, and the effect of climate change on the chemical composition of...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-07-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/6/3/77 |