Mixed Cultures of and Modify the Fermentation Process and Improve the Aroma Profile of Semi-Sweet White Wines.

The purpose of the study was to evaluate the impact of the and mixed culture on the fermentation, chemical and aromatic composition of semi-sweet white wines. The variables tested in the experiment were the initial ratio of yeast in mixed cultures and the time of inoculation of the co-culture. The addition of to the inoculum did not significantly change the chemical composition of the wines obtained.