The Effect of Non-Saccharomyces and Saccharomyces Non-Cerevisiae Yeasts on Ethanol and Glycerol Levels in Wine
Sign Up to like & getrecommendations! Published in 2020 at "Fermentation"
DOI: 10.3390/fermentation6030077
Abstract: Non-Saccharomyces and Saccharomyces non-cerevisiae studies have increased in recent years due to an interest in uninoculated fermentations, consumer preferences, wine technology, and the effect of climate change on the chemical composition of grapes, juice, and… read more here.
Keywords: ethanol glycerol; non cerevisiae; non saccharomyces; saccharomyces non ... See more keywords
Screening of Saccharomyces and Non-Saccharomyces Wine Yeasts for Their Decarboxylase Activity of Amino Acids
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DOI: 10.3390/foods11223587
Abstract: The type and quantity of precursor amino acids present in grape must that are used by wine yeasts affect the organoleptic and health properties of wine. The aim of this work was to conduct a… read more here.
Keywords: amino acids; wine yeasts; saccharomyces non; decarboxylase activity ... See more keywords