Utilization of Non-Saccharomyces to Address Contemporary Winemaking Challenges: Species Characteristics and Strain Diversity
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DOI: 10.3390/fermentation11120665
Abstract: Winemaking is facing significant challenges caused by industrialization of the process, climate change, and increased consumer awareness regarding the use of chemical preservatives. Although several solutions have been proposed, the utilization of non-Saccharomyces species seems… read more here.
Keywords: utilization non; strain diversity; winemaking; non saccharomyces ... See more keywords