Sensory Profile of cv. Savvatiano (<i>Vitis vinifera</i> L.) Wines Fermented with the <i>Metschnikowia pulcherrima</i> and <i>Saccharomyces cerevisiae</i> Yeasts in Individual and Mixed Fermentation

The objective of this study was to explore the use of non-<i>Saccharomyces</i> yeasts, individually or in mixed culture, with <i>Saccharomyces cerevisiae</i> for the vinification of must originating from the native white wine grape cultivar Savvatiano <i>(Vitis vinifera...

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Bibliographic Details

Published in:	Biology and Life Sciences Forum
Main Authors:	Elisavet Bouloumpasi, Aikaterini Petraina, Aikaterini Karampatea
Format:	Article
Language:	English
Published:	MDPI AG 2021-10-01
Subjects:	wine yeasts mixed-fermentation <i>Saccharomyces cerevisiae</i> non-<i>Saccharomyces</i> <i>Metschnikowia pulcherrima</i>
Online Access:	https://www.mdpi.com/2673-9976/6/1/52