Influence of <i>L. thermotolerans</i> and <i>S. cerevisiae</i> Commercial Yeast Sequential Inoculation on Aroma Composition of Red Wines (Cv Trnjak, Babic, Blatina and Frankovka)
Even though <i>Saccharomyces cerevisiae</i> starter cultures are still largely used nowadays, the non-<i>Saccharomyces</i> contribution is re-evaluated, showing positive enological characteristics. Among them, <i>Lachancea thermotolerans</i> is one of the key yeas...
| Автори: | , , , , , |
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| Формат: | Стаття |
| Мова: | English |
| Опубліковано: |
MDPI AG
2020-12-01
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| Серія: | Fermentation |
| Предмети: | |
| Онлайн доступ: | https://www.mdpi.com/2311-5637/7/1/4 |