The Impact of Indigenous Non-<i>Saccharomyces</i> Yeasts Inoculated Fermentations on ‘Semillon’ Icewine
The emerging low acidity in icewine grapes is becoming a major problem in producing quality icewine. Using non-<i>Saccharomyces cerevisiae</i> yeasts in fermentation can improve wine’s organoleptic characteristics and aromatic quality. This study evaluated two indigenous non-<i>Sac...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-08-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/8/8/413 |