Non-conventional Yeast Species for Lowering Ethanol Content of Wines

Rising sugar content in grape must, and the concomitant increase in alcohol levels in wine, are some of the main challenges affecting the winemaking industry nowadays. Among the several alternative solutions currently under study, the use of non-conventional yeasts during fermentation holds good pro...

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Detalles Bibliográficos
Autores principales: Ciani, Maurizio, Morales, Pilar, Comitini, Francesca, Tronchoni, Jordi, Canonico, Laura, Curiel, José A., Oro, Lucia, Rodrigues, Alda J., Gonzalez, Ramon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2016
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4854890/
https://www.ncbi.nlm.nih.gov/pubmed/27199967
http://dx.doi.org/10.3389/fmicb.2016.00642

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4854890/
https://www.ncbi.nlm.nih.gov/pubmed/27199967
http://dx.doi.org/10.3389/fmicb.2016.00642

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