Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review

Freshness, although it is a concept difficult to define in wines, can be understood as a combination of different circumstances. Organolepticwise, bluish red, floral and fruity, more acidic and full-bodied wines, are perceived as younger and fresher by consumers. In traditional winemaking processes,...

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Bibliografiska uppgifter
I publikationen:Biomolecules
Huvudupphovsmän: Morata, Antonio, Escott, Carlos, Bañuelos, María Antonia, Loira, Iris, del Fresno, Juan Manuel, González, Carmen, Suárez-Lepe, José Antonio
Materialtyp: Artigo
Språk:Inglês
Publicerad: MDPI 2019
Ämnen:
Review
Länkar:https://ncbi.nlm.nih.gov/pmc/articles/PMC7022396/
https://ncbi.nlm.nih.gov/pubmed/31881724
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/biom10010034
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