Influence Of Yeast And Lactic Acid Bacteria On The Content Of Volatile Compounds And Other Oenological Parameters Of Wines
The effect of Saccharomyces cerevisiae yeast on the content of volatile compounds, ethanol, glycerol and volatile acidity of wines as well as the importance of inoculation with non-Saccharomyces and S. cerevisiae yeast for improving the aromatic complexity and characteristic features of wines were d...
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| Format: | Article |
| Language: | English |
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Sciendo
2020-06-01
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| Series: | Postępy Mikrobiologii |
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| Online Access: | https://doi.org/10.21307/PM-2020.59.2.013 |