Improved <i>Saccharomyces cerevisiae</i> Strain in Pure and Sequential Fermentation with <i>Torulaspora delbrueckii</i> for the Production of Verdicchio Wine with Reduced Sulfites
The application of yeast strains that are low producers of sulfur compounds is actually required by winemakers for the production of organic wine. This purpose could be satisfied using a native <i>Saccharomyces cerevisiae</i> strain improved for oenological aptitudes. Moreover, to improv...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-09-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/10/19/6722 |