Sequential Fermentation with Non-<i>Saccharomyces</i> Yeasts Improves the Chemical and Sensory Characteristics of Albariño and Lado Wines
The application of non-<i>Saccharomyces</i> yeast in mixed fermentations with <i>Saccharomyces cerevisiae</i> is a useful tool to enhance wine quality. In this study, <i>Metschnikowia fructicola</i> Mf278 and <i>Pichia kluyveri</i> Pk1 were used in seq...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-02-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/11/2/73 |
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