Sequential fermentation with selected immobilized non-Saccharomyces yeast for reduction of ethanol content in wine
The average ethanol content of wine has increased over the last two decades. This increase was due to consumer preference, and also to climate change that resulted in increased grape maturity at harvest. In the present study, to reduce ethanol content in wine, a microbiological approach was investig...
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| Principais autores: | , , , |
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| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Frontiers Media S.A.
2016-03-01
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| 叢編: | Frontiers in Microbiology |
| 主題: | |
| 在線閱讀: | http://journal.frontiersin.org/Journal/10.3389/fmicb.2016.00278/full |
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