Bioprotection using a selected strain of <i>Metschnikowia pulcherrima</i> as an alternative to SO₂ for preventing the browning of white grape must

Enzymatic browning of grape must still represent one of the major problems in oenology today (Li et al., 2008), and is especially serious when the grapes are affected by grey rot (Ky et al., 2012). Sulphur dioxide is the most common tool used in wineries to protect grape must against enzymatic brow...

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Xehetasun bibliografikoak

Egile Nagusiak:	Marco Bustamante, Pol Giménez, Arnau Just-Borras, Ignasi Solé-Clua, Jordi Gombau, José M. Heras, Nathalie Sieczkowski, Mariona Gil, Joan Miquel Canals, Fernando Zamora
Formatua:	Artigo
Hizkuntza:	Alemão
Argitaratua:	International Viticulture and Enology Society 2025-03-01
Saila:	IVES Technical Reviews
Gaiak:	Grape must Metschnikowia pulcherrima Bioprotection Browning Laccase
Sarrera elektronikoa:	https://ives-technicalreviews.eu/article/view/9236
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