Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts.
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DOI: 10.1016/j.ijfoodmicro.2018.08.016
Abstract: Current consumer preferences are determined by well-structured, full-bodied wines with a rich flavor and with reduced alcohol levels. One of the strategies for obtaining wines with reduced ethanol content is sequential inoculation of non-Saccharomyces and… read more here.
Keywords: inoculation; non saccharomyces; fermentation; cerevisiae bsc114 ... See more keywords