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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| Materias: | |
| 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 |