Effects of High Sugar Content on Fermentation Dynamics and Some Metabolites of Wine-Related Yeast Species Saccharomyces cerevisiae, S. uvarum and Starmerella bacillaris

by Diána Nyitrainé Sárdy, Nikolett Kellner, Ildikó Magyar, Borbála Oláhné Horváth
Published 2020-01-01

Impact of Using Organic Yeast in the Fermentation Process of Wine

by Balázs Nagy, Zsuzsanna Varga, Réka Matolcsi, Nikolett Kellner, Áron Szövényi, Diána Nyitrainé Sárdy
Published 2021-01-01