Zara, Giacomo and Mannazzu, Ilaria Maria and Del Caro, Alessandra and Budroni, Marilena and Pinna, Maria Barbara and Murru, Mariano and Farris, Giovanni Antonio and Zara, Severino (2014) Wine quality improvement through the combined utilisation of yeast hulls and Candida zemplinina/Saccharomyces cerevisiae mixed starter cultures. Australian Journal of Grape and Wine Research, Vol. 20 (2), p. 199-207. eISSN 1755-0238. Article.
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Background and Aims: Interactions between different yeast species used as starters may lead to inconsistent results in mixed fermentations. The aim of this study was to assess the influence of different nutrients on the association between a wine strain of Candida zemplinina (CDZ1) and a commercial wine strain of Saccharomyces cerevisiae (EC1118) in mixed culture fermentations.
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