Non-conventional Yeast Species for Lowering Ethanol Content of Wines

Rising sugar content in grape must, and the concomitant increase in alcohol levels in wine, are some of the main challenges affecting the winemaking industry nowadays. Among the several alternative solutions currently under study, the use of non-conventional yeasts during fermentation holds good pro...

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Detalhes bibliográficos
Publicado no:Front Microbiol
Main Authors: Ciani, Maurizio, Morales, Pilar, Comitini, Francesca, Tronchoni, Jordi, Canonico, Laura, Curiel, José A., Oro, Lucia, Rodrigues, Alda J., Gonzalez, Ramon
Formato: Artigo
Idioma:Inglês
Publicado em: Frontiers Media S.A. 2016
Assuntos:
Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4854890/
https://ncbi.nlm.nih.gov/pubmed/27199967
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2016.00642
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