Sensory properties of 6- and 18-month-stored wines made with pectinase-producing non-Saccharomyces yeasts.
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DOI: 10.1111/1750-3841.16418
Abstract: Recently, the use and commercial availability of non-Saccharomyces yeasts (NSY) in winemaking to reduce alcohol content have increased. However, research exploring the influence on sensory quality of the wine, particularly during storage, is limited. Therefore,… read more here.
Keywords: saccharomyces yeasts; pectinase; pectinase producing; non saccharomyces ... See more keywords