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...

Whakaahuatanga katoa

Ngā taipitopito rārangi puna kōrero

Ngā kaituhi matua:	Magdalena Błaszak, Barbara Jakubowska, Sabina Lachowicz-Wiśniewska, Wojciech Migdał, Urszula Gryczka, Ireneusz Ochmian
Hōputu:	Artigo
Reo:	Inglês
I whakaputaina:	MDPI AG 2023-06-01
Rangatū:	Molecules
Ngā marau:	polyphenols color yeast quality of wine wine preservation environmental protection
Urunga tuihono:	https://www.mdpi.com/1420-3049/28/12/4867
Ngā Tūtohu:	Tāpirihia he Tūtohu Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!