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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MDPI - Multidisciplinary Digital Publishing Institute
2019
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