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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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| Vydáno v: | Biomolecules |
|---|---|
| Hlavní autoři: | , , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI
2019
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| Témata: | |
| On-line přístup: | 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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