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Yeast's balancing act between ethanol and glycerol production in low‐alcohol wines
Alcohol is fundamental to the character of wine, yet too much can put a wine off‐balance. A wine is regarded to be well balanced if its alcoholic strength, acidity, sweetness, fruitiness and tannin structure complement each other so that no single component dominates on the palate. Balancing a wine&...
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| Gepubliceerd in: | Microb Biotechnol |
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| Hoofdauteurs: | , , , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
John Wiley and Sons Inc.
2017
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5328816/ https://ncbi.nlm.nih.gov/pubmed/28083938 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/1751-7915.12488 |
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