Empleo de levaduras no-Saccharomyces como estrategia para aumentar la acidez de vinos dulces en un c...
Empleo de levaduras no-Saccharomyces como estrategia para aumentar la acidez de vinos dulces en un contexto de cambio climático
About this item
Full title
Author / Creator
Publisher
Les Ulis: EDP Sciences
Journal title
Language
English
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Publication information
Publisher
Les Ulis: EDP Sciences
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Scope and Contents
Contents
Climate change is negatively affecting the quality of wines from the southernmost regions of Europe. One of the most noticeable effects is the decrease in must acidity and pH increase, as well as a reduction in aromatic potential. In response to this problem, a method has been evaluated to improve wine acidity and aroma using non-Saccharomyces yeas...
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Full title
Empleo de levaduras no-Saccharomyces como estrategia para aumentar la acidez de vinos dulces en un contexto de cambio climático
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Record Identifier
TN_cdi_proquest_journals_3187164994
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_3187164994
Other Identifiers
ISSN
2273-1709
E-ISSN
2117-4458
DOI
10.1051/bioconf/20236802042
