The Use of Yeast Mixed Cultures for Deacidification and Improvement of the Composition of Cold Climate Grape Wines

The Use of Yeast Mixed Cultures for Deacidification and Improvement of the Composition of Cold Climate Grape Wines

Interest in the use of non-<i>Saccharomyces</i> yeast in mixed cultures is increasing due to the perceived improvement in the quality and complexity of the resulting wines. The aim of the study was to determine the ability of monocultures and mixed yeast cultures for deacidification and...

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Bibliographic Details
Main Authors: Monika Cioch-Skoneczny, Michał Grabowski, Paweł Satora, Szymon Skoneczny, Krystian Klimczak
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Molecules
Subjects:
non-<i>Saccharomyces</i> yeast
mixed cultures
biological deacidification
volatile compounds
organic acids
Online Access:https://www.mdpi.com/1420-3049/26/9/2628

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