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...
I tiakina i:
| Ngā kaituhi matua: | , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
International Viticulture and Enology Society
2026-06-01
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| Rangatū: | OENO One |
| Ngā marau: | |
| Urunga tuihono: | https://oeno-one.eu/article/view/9494 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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