Sequential Fermentation with Non-<i>Saccharomyces</i> Yeasts Improves the Chemical and Sensory Characteristics of Albariño and Lado Wines

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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Bibliographic Details
Main Authors:	Estefanía García-Luque, Rebeca González, Rafael Cao, Elvira Soto, Pilar Blanco
Format:	Article
Language:	English
Published:	MDPI AG 2025-02-01
Series:	Fermentation
Subjects:	<i>Metschnikowia fructicola</i> <i>Pichia kluyveri</i> sequential fermentation <i>Saccharomyces cerevisiae</i> wine chemical composition
Online Access:	https://www.mdpi.com/2311-5637/11/2/73
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