Metschnikowia pulcherrima
aerated fermentation
ethanol reduction
immobilized cells
wine
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
01 Sep 2019
01 Sep 2019
Historique:
received:
08
08
2019
revised:
27
08
2019
accepted:
30
08
2019
entrez:
5
9
2019
pubmed:
5
9
2019
medline:
5
9
2019
Statut:
epublish
Résumé
One of the most important problems in the winemaking field is the increase of ethanol content in wine. Wines with high ethanol level negatively affect wine flavor and human health. In this study, we evaluated the use of a selected strain of
Identifiants
pubmed: 31480605
pii: foods8090378
doi: 10.3390/foods8090378
pmc: PMC6770742
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Università Politecnica delle Marche
ID : D.R. n^ 1057 del 20.10.2016)
Organisme : Organisation Internationale de la Vigne et du Vin
ID : 123
Déclaration de conflit d'intérêts
The authors declare no conflicts of interest.
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