HIGHLIGHTS
- who: Urszula Bu0142aszczyk and colleagues from the Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Aleja Mickiewicza, Krakow, Poland have published the article: Mixed Cultures of Saccharomyces kudravzevii and S. cerevisiae Modify the Fermentation Process and Improve the Aroma Profile of Semi-Sweet White Wines, in the Journal: Molecules 2022, 27, x FOR PEER REVIEW of /2022/
- what: Increased glycerol production was also observed in the experiment of Henriques et_al , in which the S. kudriavzevii CR85 strain was used for fermentation. The study presented in this article shows . . .
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