The Influence of Fermenting Yeast on the Sensory Properties of <i>Graševina</i> Wine
Recent research has showed a breakthrough in investigating the effect of non-<i>Saccharomyces</i> yeast on wine quality and sensory properties. The aim of this study was to compare the influence of conventional yeast, <i>Saccharomyces cerevisiae</i>, vs. that of the non-<i...
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| Autores principales: | , , , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
MDPI AG
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/6bc46bc0f05f42bd890d3b8cb803f90d |
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