Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine
Over the last few decades there has been a progressive increase in wine ethanol content due to global climate change and modified wine styles that involved viticulture and oenology practices. Among the different approaches and strategies to reduce alcohol content in wine we propose a sequential ferm...
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| Principais autores: | , , , |
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| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
EDP Sciences
2014-01-01
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| 叢編: | BIO Web of Conferences |
| 在線閱讀: | http://dx.doi.org/10.1051/bioconf/20140302015 |
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