The Effect of Adding Different Amounts of Lachancea thermotolerans together with Saccharomyces cerevisiae on Simultaneous Fermentation in Emir Wine Production

The Effect of Adding Different Amounts of Lachancea thermotolerans together with Saccharomyces cerevisiae on Simultaneous Fermentation in Emir Wine Production

Our current research aimed to investigate the impacts of the use of indigenous yeast Saccharomyces cerevisiae with different amounts of Lachancea thermotolerans yeasts in mixed culture on the general composition, aroma compounds, sensory analysis and yeast growth of cv. Emir wine. The utilization of...

Full description

Bibliographic Details
Main Authors: Hasan Tangüler, Mehmet Yetisen, Ayse Geylan Sanyol, Ayse Ezgi Tuncel, Turkan Turkmaya, Vecihe Bal, Hüseyin Erten
Format: Article
Language:English
Published: Turkish Science and Technology Publishing (TURSTEP) 2023-02-01
Series:Turkish Journal of Agriculture: Food Science and Technology
Subjects:
lachancea thermotolerans
saccharomyces cerevisiae
indigenous yeast
co-inoculation
wine
cv. emir
Online Access:http://www.agrifoodscience.com/index.php/TURJAF/article/view/5422

Internet

http://www.agrifoodscience.com/index.php/TURJAF/article/view/5422

Similar Items