High-Temperature Semi-Dry and Sweet Low Alcohol Wine-Making Using Immobilized Kefir Culture
Low alcohol wines (≤10.5% vol) represent novel wine products steadily gaining the commercial market interest. Considering the technological advancements of immobilized systems in association with the drastic reduction of industrial operational costs in high-temperature wine-making in regions with tr...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-03-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/7/2/45 |