Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: The effect of sequential inoculation timing
Ana Hranilović, Joanna M. Gambetta, David W. Jeffery, Paul R. Grbin, Vladimir Jiranek
Topics & Concepts
Food scienceFermentationInoculationYeastSaccharomyces cerevisiaeChemistryEthanolAcetaldehydeWineAcetic acidBiologyBiochemistryHorticultureFermentation and Sensory AnalysisHorticultural and Viticultural ResearchBiochemical and biochemical processes