Assessment of Spontaneous Fermentation and Non-<i>Saccharomyces</i> Sequential Fermentation in Verdicchio Wine at Winery Scale
The use of non-<i>Saccharomyces</i> yeasts in sequential fermentation is a suitable biotechnological process to provide specific oenological characteristics and to increase the complexity of wines. In this work, selected strains of <i>Lachancea thermotolerans</i> and <i>...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-08-01
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| Series: | Beverages |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2306-5710/8/3/49 |