Cargando…
The aptitude of commercial yeast strains for lowering the ethanol content of wine
The high alcohol content in wine usually has a negative impact on its sensory properties, but can also affect the general health of the consumers. The possibility to reduce ethanol production in wines during fermentation involves the use of different yeast strains characterized by the increased prod...
| Autores principales: | , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2020
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7063342/ https://www.ncbi.nlm.nih.gov/pubmed/32180958 http://dx.doi.org/10.1002/fsn3.1433 |