Effect of a Multistarter Yeast Inoculum on Ethanol Reduction and Population Dynamics in Wine Fermentation

Effect of a Multistarter Yeast Inoculum on Ethanol Reduction and Population Dynamics in Wine Fermentation

Microbiological strategies are currently being considered as methods for reducing the ethanol content of wine. Fermentations started with a multistarter of three non-<i>Saccharomyces</i> yeasts (<i>Metschnikowia</i><i> pulcherrima</i> (Mp), <i>Torulaspora<...

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Bibliographic Details
Main Authors: Xiaolin Zhu, María-Jesús Torija, Albert Mas, Gemma Beltran, Yurena Navarro
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Foods
Subjects:
wine
PMA-qPCR
<i>Metschnikowia pulcherrima</i>
<i>Torulaspora delbrueckii</i>
<i>Zygosaccharomyces bailii</i>
mixed fermentation
Online Access:https://www.mdpi.com/2304-8158/10/3/623

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https://www.mdpi.com/2304-8158/10/3/623

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