Influence of the Dry Yeast Preparation Method on Final Sparkling Wine Characteristics
The effect of preparing the commercial yeast prise de mousse <i>S. cerevisiae</i> IOC 18-2007 on the second fermentation kinetics of a Macabeo white base wine was evaluated. The influence of yeast preparation on the final “Cava” sparkling wines was determined. The medium glucose, peptone...
Main Authors: | , , , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2022-06-01
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Series: | Fermentation |
Subjects: | |
Online Access: | https://www.mdpi.com/2311-5637/8/7/313 |