Chemical and Sensory Profiles of Merlot Wines Produced by Sequential Inoculation of <i>Metschnikowia pulcherrima</i> or <i>Meyerzyma guilliermondii</i>
Inoculation of selected non-<i>Saccharomyces</i> yeasts with <i>Saccharomyces cerevisiae</i> as means to produce Merlot wines with reduced ethanol contents was investigated. Fermentations of grape musts (25.4° Brix, pH 3.50, and 4.23 g/L titratable acidity) were conducted in...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-07-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/7/3/126 |