Fermentative Potential of Native Yeast <em>Candida famata</em> for Prokupac Grape Must Fermentation

Fermentative Potential of Native Yeast <em>Candida famata</em> for Prokupac Grape Must Fermentation

The fermentative potential of native <i>Candida famata</i> isolates from wild and cultivated blackberries was evaluated for potential application in Prokupac grape must fermentation. 5 isolates, out of a total 22 isolated yeasts, were identified as <i>C. famata.</i> After the...

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Bibliographic Details
Main Authors: Stojan Mančić, Bojana Danilović, Marko Malićanin, Sandra Stamenković Stojanović, Nada Nikolić, Miodrag Lazić, Ivana Karabegović
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Agriculture
Subjects:
fermentative potential
<i>Candida famata</i>
Prokupac grape
native yeast
wine yeast
Online Access:https://www.mdpi.com/2077-0472/11/4/358

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