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Enological Repercussions of Non-Saccharomyces Species 2.0

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Enological Repercussions of Non-Saccharomyces Species 2.0 - Morata, Antonio (Guest editor)
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The use of non-Saccharomyces yeast species is currently a biotechnology trend in enology for which they are being broadly used to improve the sensory profile of wines because they affect aroma, color, and mouthfeel. They have become a powerful biotool to modulate the influence of global warming on grape varieties, helping to maintain the acidity, decrease the alcoholic degree, stabilize wine color, and increase freshness. In cool climates, some non-Saccharomyces can promote demalication or color stability by the formation ...

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Enological Repercussions of Non-Saccharomyces Species 2.0 2021, Mdpi AG

ISBN-13: 9783036501505

Hardcover