The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine
The interest in non-Saccharomyces yeast for use in sparkling wine production has increased in recent years. Studies have reported differences in amino acids and ammonia, volatile aroma compounds (VOCs), glycerol, organic acids, proteins and polysaccharides. The aim of this review is to report on our...
| الحاوية / القاعدة: | Fermentation |
|---|---|
| المؤلفون الرئيسيون: | , |
| التنسيق: | مقال |
| اللغة: | الإنجليزية |
| منشور في: |
MDPI AG
2018-09-01
|
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.mdpi.com/2311-5637/4/3/73 |