Enological Repercussions of Non-<i>Saccharomyces</i> Species 2.0
Non-<i>Saccharomyces</i> yeast species are currently a biotechnology trend in enology and 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 grape varieti...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-11-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/6/4/110 |