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...
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| Glavni autori: | , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
International Viticulture and Enology Society
2025-03-01
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| Serija: | OENO One |
| Teme: | |
| Online pristup: | https://oeno-one.eu/article/view/8391 |
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