Use of Mixed Cultures for the Production of Grape–Plum Low-Alcohol Fermented Beverages
This work presents the attempt to develop a production technology for grape–plum low-alcohol beverages and enhance their chemical composition and flavor complexity through the non-<i>Saccharomyces</i> species. <i>Saccharomyces cerevisiae</i> (SC) pure cultures were used as re...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-12-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/9/1/29 |