The Effect of Non-Saccharomyces and Saccharomyces Non-Cerevisiae Yeasts on Ethanol and Glycerol Levels in Wine
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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