Preliminary Characterisation of <i>Metschnikowia pulcherrima</i> to Be Used as a Starter Culture in Red Winemaking
In the last decade, the application of non-<i>Saccharomyces</i> yeasts in oenology as a natural tool to obtain wine diversification and higher quality has aroused great interest. In this work, three <i>Metschnikowia pulcherrima</i> strains, isolated from a vineyard, were char...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-09-01
|
| Series: | Beverages |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2306-5710/10/3/88 |