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The quest for lower alcoholic wines

Wine industry is engaged in finding technological ways to decrease alcohol concentration in wines without spoiling their organoleptic properties. Such challenge requires, among other strategies, modification of the yeast strains carrying out the fermentation. In this issue of Microb. Biotechnol., Go...

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Detalles Bibliográficos
Autores principales: Caballero, Antonio, Segura, Ana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5328826/
https://www.ncbi.nlm.nih.gov/pubmed/28133936
http://dx.doi.org/10.1111/1751-7915.12594