Effects of Different Yeasts on Physicochemical and Oenological Properties of Red Dragon Fruit Wine Fermented with <i>Saccharomyces cerevisiae</i>, <i>Torulaspora delbrueckii</i> and <i>Lachancea thermotolerans</i>
A new type of fruit wine made from red dragon fruit juice was produced through alcoholic fermentation (AF) with different yeasts: <i>Saccharomyces cerevisiae </i>EC-1118, <i>Torulaspora delbrueckii</i> Biodiva and <i>Lachancea thermotolerans</i> Concerto. Complete...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-02-01
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| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/8/3/315 |