Modulation of Wine Flavor using <i>Hanseniaspora uvarum</i> in Combination with Different <i>Saccharomyces cerevisiae</i>, Lactic Acid Bacteria Strains and Malolactic Fermentation Strategies
<i>Hanseniaspora uvarum</i> is one of the predominant non-<i>Saccharomyces</i> yeast species found on grapes and in juice, but its effect on lactic acid bacteria (LAB) growth and wine flavor has not been extensively studied. Therefore, the interaction between <i>H. uvar...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-07-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/5/3/64 |