Inoculation of Torulaspora delbrueckii as a bio-protection agent in winemaking.
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DOI: 10.1016/j.foodres.2018.02.034
Abstract: In oenology, bio-protection consists in adding bacteria, yeasts or a mixture of microorganisms on grape must before fermentation in order to reduce the use of chemical compounds such as sulphites. More particularly, non-Saccharomyces yeasts are… read more here.
Keywords: inoculation torulaspora; bio protection; torulaspora delbrueckii;