Sulfur dioxide addition at crush alters Saccharomyces cerevisiae strain composition in spontaneous fermentations at two Canadian wineries.
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DOI: 10.1016/j.ijfoodmicro.2016.12.025
Abstract: During winemaking, sulfur dioxide (SO2) is often added prior to the onset of alcoholic fermentation to prevent the growth of spoilage microorganisms and to create an environment that promotes the rapid colonization of the grape… read more here.
Keywords: spontaneous fermentations; composition spontaneous; addition; strain composition ... See more keywords