- Article
Sequential Fermentation with Non-Saccharomyces Yeasts Improves the Chemical and Sensory Characteristics of Albariño and Lado Wines
- Estefanía García-Luque,
- Rebeca González,
- Rafael Cao,
- Elvira Soto and
- Pilar Blanco
The application of non-Saccharomyces yeast in mixed fermentations with Saccharomyces cerevisiae is a useful tool to enhance wine quality. In this study, Metschnikowia fructicola Mf278 and Pichia kluyveri Pk1 were used in sequential fermentations with...