Freeze-Dried Immobilized Kefir Culture in Low Alcohol Winemaking

Freeze-Dried Immobilized Kefir Culture in Low Alcohol Winemaking

Low alcohol wines represent a rising trend in the global market. Since for ethanol removal, certain physicochemical methods that negatively affect wine quality are applied, the aim of this present study was to evaluate the efficiency of freeze-dried, immobilized kefir culture on natural supports (ap...

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Bibliographic Details
Main Authors: Anastasios Nikolaou, Georgios Sgouros, Gregoria Mitropoulou, Valentini Santarmaki, Yiannis Kourkoutas
Format: Article
Language:English
Published: MDPI AG 2020-01-01
Series:Foods
Subjects:
immobilization
freeze-drying
cryoprotectants
volatiles
next generation sequencing
Online Access:https://www.mdpi.com/2304-8158/9/2/115

Internet

https://www.mdpi.com/2304-8158/9/2/115

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