Enological Repercussions of Non-Saccharomyces Species 2.0
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 g...
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| 格式: | Online |
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| 语言: | 英语 |
| 出版: |
MDPI - Multidisciplinary Digital Publishing Institute
2021
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| 主题: | |
| 在线阅读: | ONIX_20210501_9783036501505_327 |
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