Non-<em>Saccharomyces</em> as a tool for modulating wine quality and stimulating malolactic fermentation
Recent research in non-Saccharomyces yeasts promotes their use as starter cultures in wine alcoholic fermentation together with S. cerevisiae. The use of these non-conventional yeasts can modulate the organoleptic profile of wines. However, it is unclear how they will modulate wines together with O...
Main Authors: | Aitor Balmaseda, Alba Martín-García, Miguel Ángel Leal, Nicolas Rozès, Albert Bordons, Cristina Reguant |
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Format: | Article |
Language: | deu |
Published: |
International Viticulture and Enology Society
2021-04-01
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Series: | IVES Technical Reviews |
Online Access: | https://ives-technicalreviews.eu/article/view/4661 |
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