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Beneficial effects of Candida zemplinina in wine fermentation: lower alcohol level and higher glycerol content
Beneficial effects of Candida zemplinina in wine fermentation: lower alcohol level and higher glycerol content
2012
P. Giaramida
G. Ponticello
S. Di Maio
Ettore Barone
M. Squadrito
Antonio Scacco
Onofrio Corona
D. Barberá
Gabriele Amore
D. Giglio
D. Oliva
Keywords:
beneficial effects
Fermentation in winemaking
Candida zemplinina
Alcohol level
Food science
Chemistry
Glycerol
Correction
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