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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...

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Detalles Bibliográficos
Autores principales: Puškaš, Vladimir S., Miljić, Uroš D., Djuran, Jovana J., Vučurović, Vesna M.
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

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