Effectiveness of E-Beam Radiation against <i>Saccharomyces cerevisiae</i>, <i>Brettanomyces bruxellensis</i>, and Wild Yeast and Their Influence on Wine Quality

The simplest way to eliminate microorganisms in the must/wine is through sulfuration, as it allows the introduction of pure yeast varieties into the must, which guarantees a high-quality wine. However, sulfur is an allergen, and an increasing number of people are developing allergies to it. Therefor...

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Autori principali:	Magdalena Błaszak, Barbara Jakubowska, Sabina Lachowicz-Wiśniewska, Wojciech Migdał, Urszula Gryczka, Ireneusz Ochmian
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2023-06-01
Serie:	Molecules
Soggetti:	polyphenols color yeast quality of wine wine preservation environmental protection
Accesso online:	https://www.mdpi.com/1420-3049/28/12/4867
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