The Impact of the Inoculation of Different <i>Pied de Cuve</i> on the Chemical and Organoleptic Profiles of Wines
Controlling the microorganisms involved in alcoholic fermentation during wine production can be achieved by adding a small quantity of spontaneously fermenting must to freshly crushed grapes, a technique known as <i>pied de cuve</i> (PdC). This method not only serves as an inoculation st...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-08-01
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| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/12/8/1655 |