Ethanol Reduction in Montepulciano Wine: Starmerella bombicola Sequential Fermentation at Pilot Scal...
Ethanol Reduction in Montepulciano Wine: Starmerella bombicola Sequential Fermentation at Pilot Scale Under Aeration Conditions
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Publisher
Switzerland: MDPI AG
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Language
English
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Publisher
Switzerland: MDPI AG
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Contents
One of the most relevant challenges in winemaking is the increase in the alcohol content of wine, mainly due to climate change. The use of selected non-
yeasts in sequential fermentation with
is one of the effective strategies for dealing with this issue, even if it has been poorly confirmed at the winery level. This work evaluated the use of...
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Full title
Ethanol Reduction in Montepulciano Wine: Starmerella bombicola Sequential Fermentation at Pilot Scale Under Aeration Conditions
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TN_cdi_doaj_primary_oai_doaj_org_article_8f8ff25348cb4c6fb98148363c6dd4f1
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_8f8ff25348cb4c6fb98148363c6dd4f1
Other Identifiers
ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods14040618
