Sensory properties of 6‐ and 18‐month‐stored wines made with pectinase‐producing non‐Saccharomyces yeasts

ABSTRACT: Recently, the use and commercial availability of non‐Saccharomyces yeasts (NSY) in winemaking to reduce alcohol content have increased. However, research exploring the influence on sensory quality of the wine, particularly during storage, is limited. Therefore, the objective of this study...

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Detalles Bibliográficos
Autores principales: Paup, Victoria D., Aplin, Jesse J., Potter, Rachel I., Edwards, Charles G., Lee, Jungmin, Ross, Carolyn F.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
ORIGINAL ARTICLES
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10107785/
https://www.ncbi.nlm.nih.gov/pubmed/36529878
http://dx.doi.org/10.1111/1750-3841.16418

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10107785/
https://www.ncbi.nlm.nih.gov/pubmed/36529878
http://dx.doi.org/10.1111/1750-3841.16418

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