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Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds
Wine fermentation processes are driven by complex microbial systems, which comprise eukaryotic and prokaryotic microorganisms that participate in several biochemical interactions with the must and wine chemicals and modulate the organoleptic properties of wine. Among these, yeasts play a fundamental...
Gorde:
| Argitaratua izan da: | Molecules |
|---|---|
| Egile Nagusiak: | , , , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
MDPI
2021
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7865429/ https://ncbi.nlm.nih.gov/pubmed/33530641 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules26030644 |
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