Influence of Non-<i>Saccharomyces</i> Strains on Chemical Characteristics and Sensory Quality of Fruit Spirit
The use of non-<i>Saccharomyces</i> yeasts for alcoholic beverage improvement and diversification has gained considerable attention in recent years. The effect of pure and mixed inocula (of <i>Torulaspora delbrueckii</i>, <i>Lachancea thermotolerans</i>, and <i...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-06-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/6/1336 |