Effect on White Grape Must of Multiflora Bee Pollen Addition during the Alcoholic Fermentation Process

Effect on White Grape Must of Multiflora Bee Pollen Addition during the Alcoholic Fermentation Process

The aim of the present study was to compare and analyze the impact of using bee pollen doses (0.1, 0.25, 1, 5, 10 and 20 g/L) as activator in the alcoholic fermentation process of Palomino fino and Riesling wines. In this regard, its influence on the musts composition, the fermentative kinetics, the...

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Bibliographic Details
Main Authors: Antonio Amores-Arrocha, Ana Roldán, Ana Jiménez-Cantizano, Ildefonso Caro, Víctor Palacios
Format: Article
Language:English
Published: MDPI AG 2018-05-01
Series:Molecules
Subjects:
Saccharomyces cerevisiae
bee pollen
yeast-assimilable nitrogen
alcoholic fermentation
white wine
Online Access:http://www.mdpi.com/1420-3049/23/6/1321

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http://www.mdpi.com/1420-3049/23/6/1321

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