Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review
Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review
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Publisher
Switzerland: MDPI AG
Journal title
Language
English
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Publication information
Publisher
Switzerland: MDPI AG
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Scope and Contents
Contents
Freshness, although it is a concept difficult to define in wines, can be understood as a combination of different circumstances. Organolepticwise, bluish red, floral and fruity, more acidic and full-bodied wines, are perceived as younger and fresher by consumers. In traditional winemaking processes, these attributes are hard to boost if no other te...
Alternative Titles
Full title
Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review
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TN_cdi_doaj_primary_oai_doaj_org_article_9871a9e1da9c404bacfe2c0e4ecbc005
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_9871a9e1da9c404bacfe2c0e4ecbc005
Other Identifiers
ISSN
2218-273X
E-ISSN
2218-273X
DOI
10.3390/biom10010034
