Exploring the oenological potential of South African <i>Saccharomyces cerevisiae</i> isolates
Over the past fifty years, numerous yeast strains have been selected for the wine industry in a quest to address increasingly specific organoleptic requirements. Indeed, challenges such as the ever-evolving consumer preferences and climate change require the industry to continuously innovate. Inter...
Guardado en:
| Autores principales: | , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
International Viticulture and Enology Society
2025-03-01
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| Colección: | OENO One |
| Materias: | |
| Acceso en línea: | https://oeno-one.eu/article/view/8391 |
| Etiquetas: |
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