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...
Saved in:
Sonstige: | |
---|---|
Year of Publication: | 2021 |
Language: | English |
Physical Description: | 1 electronic resource (176 p.) |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Enological Repercussions of Non-Saccharomyces Species
by: Morata, Antonio
Published: (2019) -
Enological investigations / by Frederic T. Bioletti and William V. Cruess
by: Bioletti, Frederic T.
Published: (1912) -
Saccharomyces / / edited by Thalita Peixoto Basso and Luiz Carlos Basso.
Published: (2021.) -
Saccharomyces / / edited by Thalita Peixoto Basso, Luiz Carlos Basso.
Published: (2021.) -
Functional and Comparative Genomics of Saccharomyces and non-Saccharomyces Yeasts: Potential for Industrial and Food Biotechnology
by: Sá-Correia, Isabel
Published: (2020)