The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-<i>Saccharomyces</i> Yeast Strains and <i>Saccharomyces cerevisiae</i>
Co-fermentation of selected non-<i>Saccharomyces</i> yeast strain with <i>Saccharomyces cerevisiae</i> is regarded as a promising approach to improve the sensory quality of fruit wine. To evaluate the effects of co-fermentations between the selected non-<i>Saccharomyces...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-02-01
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| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/8/3/323 |