Effects of high sugar content on fermentation dynamics and some metabolites of wine-related yeast species Saccharomyces cerevisiae, S. uvarum and Starmerella bacillaris
Starmerella bacillaris (synonym Candida zemplinina) is an important non-Saccharomyces yeast in winemaking with valuable oenological properties, accompanying Saccharomyces species in sweet wine fermentation, and has also been suggested for application as combined starter culture in dry or sweet wines...
| Permalink: | http://skupnikatalog.nsk.hr/Record/nsk.NSK01001116156 |
|---|---|
| Matična publikacija: |
Food technology and biotechnology (Online) 58 (2020), 1 ; str. 76-83 |
| Glavni autori: | Oláhné Horváth, Borbála (Author), Nyitrainé Sárdy, Diána, Kellner, Nikolett, Magyar, Ildikó |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.58.01.20.6461 Food technology and biotechnology (Online) Hrčak |
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https://doi.org/10.17113/ftb.58.01.20.6461Food technology and biotechnology (Online)
Hrčak