Ontology highlight
ABSTRACT:
SUBMITTER: Fracassetti D
PROVIDER: S-EPMC6571751 | biostudies-literature | 2019 Apr
REPOSITORIES: biostudies-literature
Fracassetti Daniela D Bottelli Paolo P Corona Onofrio O Foschino Roberto R Vigentini Ileana I
Metabolites 20190430 5
In this study, Cabernet Sauvignon and Chardonnay musts, and fruit juices from cherry, kiwi, peach, and strawberry were co-fermented with <i>Saccharomyces cerevisiae</i> EC1118 and <i>Torulaspora</i> <i>delbrueckii</i> UMY196 at two different proportions (80:20 (<i>v</i>/<i>v</i>) and 60:40 (<i>v</i>/<i>v</i>)). The most pleasant fruit-based drink was obtained with Cabernet Sauvignon must and kiwi juice in a proportion of 60:40 and fermented with <i>T.</i> <i>delbrueckii</i>. This beverage was pr ...[more]