Non-Saccharomyces as Biotools to Control the Production of Off-Flavors in Wines

Off-flavors produced by undesirable microbial spoilage are a major concern in wineries, as they affect wine quality. This situation is worse in warm areas affected by global warming because of the resulting higher pHs in wines. Natural biotechnologies can aid in effectively controlling these process...

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Detalles Bibliográficos
Autores principales: Morata, Antonio, Loira, Iris, González, Carmen, Escott, Carlos
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8348789/
https://www.ncbi.nlm.nih.gov/pubmed/34361722
http://dx.doi.org/10.3390/molecules26154571

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8348789/
https://www.ncbi.nlm.nih.gov/pubmed/34361722
http://dx.doi.org/10.3390/molecules26154571

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