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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,...
Tallennettuna:
| Julkaisussa: | Biomolecules |
|---|---|
| Päätekijät: | , , , , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
MDPI
2019
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| Aiheet: | |
| Linkit: | 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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