Assessing the Impact of Commercial Lachancea thermotolerans Immobilized in Biocapsules on Wine Quali...
Assessing the Impact of Commercial Lachancea thermotolerans Immobilized in Biocapsules on Wine Quality: Odor Active Compounds and Organoleptic Properties
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Basel: MDPI AG
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Language
English
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Basel: MDPI AG
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As a result of climate change, the phenology of grapes has been altered, mainly by increasing the sugar content and decreasing the acidity of ripe grapes. This shift, when the must is fermented, affects the quality of the wine. In this regard, the use of selected Saccharomyces and non-Saccharomyces yeasts to mitigate these undesirable effects in wi...
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Assessing the Impact of Commercial Lachancea thermotolerans Immobilized in Biocapsules on Wine Quality: Odor Active Compounds and Organoleptic Properties
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TN_cdi_doaj_primary_oai_doaj_org_article_b7bd0543c744449da59df14a838d1b9f
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_b7bd0543c744449da59df14a838d1b9f
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ISSN
2311-5637
E-ISSN
2311-5637
DOI
10.3390/fermentation10060303
