Mixed Fermentation with <i>Metschnikowia pulcherrima</i> Using Different Grape Varieties
The study and use of non-<i>Saccharomyces</i> 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 <i>Metschnikowia pulcherrima</i&g...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-07-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/5/3/59 |