Cultivar-Dependent Effects of Non-Saccharomyces Yeast Starter on the Oenological Properties of Wines Produced from Two Autochthonous Grape Cultivars in Southern Italy
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DOI: 10.3390/foods11213373
Abstract: Global warming poses a threat to winemaking worldwide, especially in dry–warm regions such as Southern Italy. Must fermentation with non-Saccharomyces yeast starter is a possible approach to limit the negative effects of climate change, leading… read more here.
Keywords: properties wines; yeast starter; cultivar; saccharomyces yeast ... See more keywords