This study concerns the application as fermentation of non-Saccharomyces strains isolated from the fruit’s epiphytic microbiota for the production of quince (Cydonia oblonga Mill.) cider from Apulian varieties.
Production of quince (Cydonia oblonga Mill.) cider from Apulian varieties using non-Saccharomyces starters isolated from the fruit’s epiphytic microbiota.
Romano G.;Gerardi C.;Tufariello M.;GRIECO F.;
2025
Abstract
This study concerns the application as fermentation of non-Saccharomyces strains isolated from the fruit’s epiphytic microbiota for the production of quince (Cydonia oblonga Mill.) cider from Apulian varieties.File in questo prodotto:
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