Physicochemical attributes and acceptability of marula wine fermented with natural Lactiplantibacillus plantarum and Saccharomyces cerevisiae
The aim of the study was to test the acceptability and physico-chemical characteristics of marula wine fermented with known cultures of natural Lactiplantibacillus plantarum and Saccharomyces cerevisiae. The LAB Lactobacillus and Saccharomyces dominate the fermentation of marula wine throughout the...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-11-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844023088217 |