Non-<i>Saccharomyces</i> as Biotools to Control the Production of Off-Flavors in Wines
Off-flavors produced by undesirable microbial spoilage are a major concern in wineries, as they affect wine quality. This situation is worse in warm areas affected by global warming because of the resulting higher pHs in wines. Natural biotechnologies can aid in effectively controlling these process...
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| Asıl Yazarlar: | , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
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MDPI AG
2021-07-01
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| Seri Bilgileri: | Molecules |
| Konular: | |
| Online Erişim: | https://www.mdpi.com/1420-3049/26/15/4571 |
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