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...
| Main Authors: | , , , , , , , |
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| 格式: | Article |
| 語言: | English |
| 出版: |
MDPI AG
2020-07-01
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| 叢編: | Microorganisms |
| 主題: | |
| 在線閱讀: | https://www.mdpi.com/2076-2607/8/7/1038 |