Innovative Alcoholic Drinks Obtained by Co-Fermenting Grape Must and Fruit Juice

Innovative Alcoholic Drinks Obtained by Co-Fermenting Grape Must and Fruit Juice

In this study, Cabernet Sauvignon and Chardonnay musts, and fruit juices from cherry, kiwi, peach, and strawberry were co-fermented with <i>Saccharomyces cerevisiae</i> EC1118 and <i>Torulaspora delbrueckii</i> UMY196 at two different proportions (80:20 (<i>v</i>/...

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Bibliographic Details
Main Authors: Daniela Fracassetti, Paolo Bottelli, Onofrio Corona, Roberto Foschino, Ileana Vigentini
Format: Article
Language:English
Published: MDPI AG 2019-04-01
Series:Metabolites
Subjects:
fruit wines
food innovation
yeasts
secondary metabolites
grape must
kiwi juice
Online Access:https://www.mdpi.com/2218-1989/9/5/86

Internet

https://www.mdpi.com/2218-1989/9/5/86

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