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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| Year of Publication: | 2021 |
| Language: | English |
| Physical Description: | 1 electronic resource (176 p.) |
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Electronic
| DOAB Directory of Open Access Books | Available |