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Inoculation of grape musts with single strains of Saccharomyces cerevisiae yeast reduces the diversity of chemical profiles of wines

Anecdotal evidence suggests that spontaneous alcoholic fermentation of grape juice is becoming a more popular option in global wine production. Wines produced from the same grape juice by inoculation or spontaneous fermentation usually present distinct chemical and sensorial profiles. Inoculation ha...

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Détails bibliographiques
Publié dans:PLoS One
Auteurs principaux: Philipp, Christian, Bagheri, Bahareh, Horacek, Micha, Eder, Phillip, Bauer, Florian Franz, Setati, Mathabatha Evodia
Format: Artigo
Langue:Inglês
Publié: Public Library of Science 2021
Sujets:
Accès en ligne:https://ncbi.nlm.nih.gov/pmc/articles/PMC8297920/
https://ncbi.nlm.nih.gov/pubmed/34292980
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0254919
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