Relationships between wine quality and substances exceeding the odour threshold produced by <I>Hanseniaspora</I>
Several recent studies propose the use of yeasts from the Hanseniaspora genus in winemaking. In this paper, the negative and positive wine components due to the activity of these yeasts are listed and critically analysed. Only the substances produced in amounts exceeding their odour threshold are co...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
International Viticulture and Enology Society
2026-06-01
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| Σειρά: | OENO One |
| Θέματα: | |
| Διαθέσιμο Online: | https://oeno-one.eu/article/view/9494 |
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