<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: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2025-08-01
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| coleção: | Fermentation |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2311-5637/11/9/491 |
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