Combined Application of Ultra-High-Pressure Homogenization and Non-<i>Saccharomyces</i> Yeasts to Reduce Sulfites and Improve Wine Quality
In recent years, the wine industry has searched for alternatives to reduce the use of sulfites, with ultra-high-pressure homogenization (UHPH) emerging as a promising technology. The objective of this study was to evaluate the combined effect of UHPH and non-<i>Saccharomyces</i> yeasts (<i>Lachancea...
Gorde:
| Egile Nagusiak: | , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
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MDPI AG
2026-06-01
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| Saila: | Foods |
| Gaiak: | |
| Sarrera elektronikoa: | https://www.mdpi.com/2304-8158/15/13/2271 |
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