Enological Repercussions of Non-Saccharomyces Species
From the beginning of this century, non-Saccharomyces yeasts have taken increased relevance in wine processing. Several biotechnological companies now produce non-Saccharomyces yeasts at an industrial level to improve aroma or flavor, stabilize wine, produce biological acidification, or conversely m...
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| Year of Publication: | 2019 |
| Language: | English |
| Physical Description: | 1 electronic resource (218 p.) |
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Electronic
| DOAB Directory of Open Access Books | Available |