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Updated: Jul 13, 2025

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来自有机葡萄园的非Saccharomyces酵母作为自发发酵剂

Lorena López-Enríquez1, Josefina Vila-Crespo1, José Manuel Rodríguez-Nogales2

  • 1Microbiology Department, Higher Technical School of Agrarian Engineering of Palencia, University of Valladolid, Av. Madrid 50, 34004 Palencia, Spain.

Foods (Basel, Switzerland)
|October 14, 2023
PubMed
概括

非Saccharomyces酵母为葡萄酒做出了贡献.

关键词:
格雷德乔葡萄酒 葡萄酒 葡萄酒酶活性的酶活性.微生物多样性的微生物多样性葡萄酒质量 葡萄酒质量酵母生态学酵母生态学

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