Quality and Composition of Red Wine Fermented with Schizosaccharomyces pombe as Sole Fermentative Yeast, and in Mixed and Sequential Fermentations with Saccharomyces cerevisiae
نویسندگان
چکیده
Santiago Benito*, Felipe Palomero, Laura Gálvez, Antonio Morata, Fernando Calderón, Daniel Palmero and José Antonio Suárez-Lepe Department of Science and Technology Applied to Agricultural Engineering, University School of Agricultural Engineering, Polytechnic University of Madrid, University Campus S/N, 28040 Madrid, Spain Department of Food Technology, High Technical School of Agricultural Engineering, Polytechnic University of Madrid, University Campus S/N, 28040 Madrid, Spain Department of Plant Production: Botany and Plant Protection, University School of Agricultural Engineering, Polytechnic University of Madrid, University Campus S/N, 28040 Madrid, Spain
منابع مشابه
Physiological features of Schizosaccharomyces pombe of interest in making of white wines
This work studies the physiology of Schizosaccharomyces pombe strain 938 in the production of white wine with high malic acid levels as the sole fermentative yeast, as well as in mixed and sequential fermentations with Saccharomyces cerevisiae Cru Blanc. The induction of controlled maloalcoholic fermentation through the use of Schizosaccharomyces spp. is now being viewed with much interest. The...
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