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Yeast Cell Wall Chitin Reduces Wine Haze Formation
Protein haze formation in bottled wines is a significant concern for the global wine industry, and wine clarification before bottling is therefore a common but expensive practice. Previous studies have shown that wine yeast strains can reduce haze formation through the secretion of certain mannoprot...
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| Publicado no: | Appl Environ Microbiol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6007110/ https://ncbi.nlm.nih.gov/pubmed/29703738 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00668-18 |
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