Effect of co-fermentation with Saccharomyces cerevisiae and Torulaspora delbrueckii or Metschnikowia pulcherrima on the aroma and sensory properties of mango wine

Annals of Microbiology

Volumn 62, Issue 4, 2012, Pages 1353-1360

  Sadineni, Varakumar ^a   Kondapalli, Naresh ^a   Reddy Obulam, Vijaya Sarathi ^a  

^a SRI VENKATESWARA UNIVERSITY   (India)

Author keywords

Co fermentation; Mango wine; Metschnikowia pulcherrima; Saccharomyces cerevisiae; Sensory evaluation; Torulaspora delbrueckii

Indexed keywords

METSCHNIKOWIA PULCHERRIMA; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; TORULASPORA; TORULASPORA DELBRUECKII;

EID: 84871437779     PISSN: 15904261     EISSN: 18692044     Source Type: Journal    
DOI: 10.1007/s13213-011-0383-6     Document Type: Article

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