Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review

Freshness, although it is a concept difficult to define in wines, can be understood as a combination of different circumstances. Organolepticwise, bluish red, floral and fruity, more acidic and full-bodied wines, are perceived as younger and fresher by consumers. In traditional winemaking processes,...

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Detalles Bibliográficos
Autores principales: Morata, Antonio, Escott, Carlos, Bañuelos, María Antonia, Loira, Iris, del Fresno, Juan Manuel, González, Carmen, Suárez-Lepe, José Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022396/
https://www.ncbi.nlm.nih.gov/pubmed/31881724
http://dx.doi.org/10.3390/biom10010034

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022396/
https://www.ncbi.nlm.nih.gov/pubmed/31881724
http://dx.doi.org/10.3390/biom10010034

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