Preliminary Characterisation of <i>Metschnikowia pulcherrima</i> to Be Used as a Starter Culture in Red Winemaking

In the last decade, the application of non-<i>Saccharomyces</i> yeasts in oenology as a natural tool to obtain wine diversification and higher quality has aroused great interest. In this work, three <i>Metschnikowia pulcherrima</i> strains, isolated from a vineyard, were char...

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Bibliographic Details

Published in:	Beverages
Main Authors:	Bruno Testa, Francesca Coppola, Massimo Iorizzo, Massimo Di Renzo, Raffaele Coppola, Mariantonietta Succi
Format:	Article
Language:	English
Published:	MDPI AG 2024-09-01
Subjects:	non-<i>Saccharomyces</i> <i>Metschnikowia pulcherrima</i> sequential inoculation Aglianico wine
Online Access:	https://www.mdpi.com/2306-5710/10/3/88