Gobbi, Mirko and Comitini, Francesca and Domizio, Paola and Romani, Cristina and Lencioni, Livio and Mannazzu, Ilaria Maria and Ciani, Maurizio (2013) Lachancea thermotoleransand Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine. Food Microbiology, Vol. 33 (2), p. 271-281. eISSN 1095-9998. Article.
Full text not available from this repository.
In the last few years there is an increasing interest on the use of mixed fermentation of Saccharomyces and non-Saccharomyces wine yeasts for inoculation of wine fermentations to enhance the quality and improve complexity of wines. In the present work Lachancea (Kluyveromyces) thermotolerans and Saccharomyces cerevisiae were evaluated in simultaneous and sequential fermentation with the aim to enhance acidity and improve the quality of wine.
I documenti depositati in UnissResearch sono protetti dalle leggi che regolano il diritto d'autore
Repository Staff Only: item control page