Improvement of flavor and quality of chardonnay wine by using co-fermentation of non-Saccharomyces yeasts and Saccharomyces cerevisiae.

Many studies have shown that wine quality and flavor can be improved through co-fermentation with non-Saccharomyces (NS) yeasts and Saccharomyces cerevisiae (Sc). To evaluate the effects of simultaneous and sequential co-fermentations with Sc and NS…

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