Ergebnisse für: sequential fermentations

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Enological Repercussions of Non-Saccharomyces Species

MDPI
€ · Paperback

Lachancea thermotolerans Kluyveromyces thermotolerans acidification wines sequential fermentations non-Saccharomyces non-Saccharomyces yeasts Wickerhamomyces anomalus Pichia anomala enzymes glycosidases acetate esters biocontrol mixed starters wine

From the beginning of this century, non-Saccharomyces yeasts have taken increased relevance in wine processing. Several biotechnological companies now produce non-Saccharomyces yeasts at an industrial level to improve aroma or flavor, stabilize wine, produce biological acidification, or conversely m...

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