Effect of a yeast autolysate produced by high pressure homogenization on white wine evolution during ageing

The enological characteristics and the performances of a yeast autolysate produced by high pressure homogenization (HPH-YD) were investigated for the first time in white wine and model solution, in comparison with a thermolysate (T-YD) and a commercial yeast derivative (COMM). In wine-like medium, H...

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Detalles Bibliográficos
Autores principales: Voce, Sabrina, Calligaris, Sonia, Comuzzo, Piergiorgio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer India 2020
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8357859/
https://www.ncbi.nlm.nih.gov/pubmed/34465925
http://dx.doi.org/10.1007/s13197-020-04867-8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8357859/
https://www.ncbi.nlm.nih.gov/pubmed/34465925
http://dx.doi.org/10.1007/s13197-020-04867-8

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