Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts

Published 2018 View Full Article

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Title
Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts
Authors
Keywords
Non-, Saccharomyces, native yeasts, Sequential culture, Reduced ethanol wines, Fermentation-relevant factors, Box-Behnken design
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 289, Issue -, Pages 40-48
Publisher
Elsevier BV
Online
2018-08-18
DOI
10.1016/j.ijfoodmicro.2018.08.016

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