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Published in 2018 at "Food microbiology"
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…
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Keywords:
non saccharomyces;
aroma;
fermentation;
aroma profiling ... See more keywords