Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale.
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DOI: 10.1016/j.fm.2017.10.008
Abstract: The use of non-Saccharomyces strains in aerated conditions has proven effective for alcohol content reduction in wine during lab-scale fermentation. The process has been scaled up to 20 L batches, in order to produce lower alcohol… read more here.
Keywords: non saccharomyces; aroma; fermentation; aroma profiling ... See more keywords