Selection Process of a Mixed Inoculum of Non-<i>Saccharomyces</i> Yeasts Isolated in the D.O.Ca. Rioja
The use of non-<i>Saccharomyces</i> yeasts in sequential fermentations with <i>S. cerevisiae</i> has been proposed to improve the organoleptic characteristics involved in the quality of wine. The present study set out to select a non-<i>Saccharomyces</i> inoculum...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-08-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/7/3/148 |