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<i>Metschnikowia pulcherrima</i> as a Tool for Sulphite Reduction and Enhanced Volatile Retention in Noble Rot Wine Fermentation

The use of non-<i>Saccharomyces</i> species is gaining momentum in modern winemaking as part of broader efforts to reduce chemical inputs and adapt to climate-driven challenges. In this study, <i>Furmint</i> grapes were harvested at two distinct ripeness levels: an early harvest with healthy berries...

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Principais autores: Zsuzsanna Bene, Ádám István Hegyi, Hannes Weninger, Kálmán Zoltán Váczy
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2025-08-01
Serier:Fermentation
Fag:
bioprotection
<i>Metschnikowia pulcherrima</i>
<i>Botrytis cinerea</i>
noble rot
oenological tannin
sulphite reduction
Online adgang:https://www.mdpi.com/2311-5637/11/9/491
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