The Genus <i>Metschnikowia</i> in Enology

The Genus <i>Metschnikowia</i> in Enology

Over the last decade, several non-<i>Saccharomyces</i> species have been used as an alternative yeast for producing wines with sensorial properties that are distinctive in comparison to those produced using only <i>Saccharomyces</i> <i>cerevisiae</i> as the classi...

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Bibliographic Details
Main Authors: Javier Vicente, Javier Ruiz, Ignacio Belda, Iván Benito-Vázquez, Domingo Marquina, Fernando Calderón, Antonio Santos, Santiago Benito
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:Microorganisms
Subjects:
non-<i>Saccharomyces</i>
<i>Metschnikowia</i>
<i>M. pulcherrima</i>
<i>M. viticola</i>
<i>M. fructicola</i>
wine flavor
Online Access:https://www.mdpi.com/2076-2607/8/7/1038

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