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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Detaylı Bibliyografya
Yayımlandı:Microb Biotechnol
Asıl Yazarlar: Goold, Hugh D., Kroukamp, Heinrich, Williams, Thomas C., Paulsen, Ian T., Varela, Cristian, Pretorius, Isak S.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: John Wiley and Sons Inc. 2017
Konular:
Minireviews
Online Erişim: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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