Spontaneous fermentation in wine production as a controllable technology
This study focuses on the isolation of a consortium of microorganisms from spontaneously fermenting must that naturally contain lactic acid bacteria, non-saccharomyces yeasts, and saccharomyces yeasts. To collect the greatest diversity of microorganisms, the consortium was taken from the point of mi...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2020-09-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1280 |