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: | Filomena L. Duarte, Ricardo Egipto, M. Margarida Baleiras-Couto |
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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 |
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