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Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation
One of the most prominent consequences of global climate warming for the wine industry is a clear increase of the sugar content in grapes, and thus the alcohol level in wines. Among the several approaches to address this important issue, this review focuses on biotechnological solutions, mostly rely...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8615690/ https://www.ncbi.nlm.nih.gov/pubmed/34827567 http://dx.doi.org/10.3390/biom11111569 |