Table 1_Influence of indigenous non-Saccharomyces yeast strains on the physicochemical and sensory properties of wine fermentation: a promising approach to enhancing wine quality.docx

Table 1_Influence of indigenous non-Saccharomyces yeast strains on the physicochemical and sensory properties of wine fermentation: a promising approach to enhancing wine quality.docx

<p>This study explores the potential of indigenous non-Saccharomyces yeasts isolated from Vitis vinifera L. grape skins to improve the quality of regional wines by enhancing their physicochemical and sensory characteristics. Five promising yeast strains were identified at different stages of f...

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Bibliographic Details
Main Author: Sathivel Thivijan (20393742) (author)
Other Authors: Dayani Pavalakumar (20393745) (author), Chathuri J. Gunathunga (20393748) (author), Lanka J. S. Undugoda (20393751) (author), Pathmalal M. Manage (14184817) (author), Ruwani N. Nugara (20393754) (author), Pasan C. Bandara (6654230) (author), Kasun M. Thambugala (9703901) (author), Fahad Al-Asmari (20393757) (author), Itthayakorn Promputtha (8407953) (author)
Published: 2024
Subjects:
Clinical Microbiology
fermentation kinetics
Hanseniaspora uvarum
HPLC
sensory attributes
Vitis vinifera
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