Flor yeast immobilization in microbial biocapsules for Sherry wine production: microvinification approach

Sherry wine is a pale-yellowish dry wine produced in Southern-Spain which features are mainly due to biological aging when the metabolism of biofilm-forming yeasts (flor yeasts) consumes ethanol (and other non-fermentable carbon sources) from a previous alcoholic fermentation, and produces volatile...

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Detalles Bibliográficos
Autores principales: Pastor-Vega, Noelia, Carbonero-Pacheco, Juan, Mauricio, Juan Carlos, Moreno, Juan, García-Martínez, Teresa, Nitin, Nitin, Ogawa, Minami, Rai, Rewa, Moreno-García, Jaime
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Netherlands 2023
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10403390/
https://www.ncbi.nlm.nih.gov/pubmed/37541980
http://dx.doi.org/10.1007/s11274-023-03713-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10403390/
https://www.ncbi.nlm.nih.gov/pubmed/37541980
http://dx.doi.org/10.1007/s11274-023-03713-1

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