Biological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better?
Grape musts sometimes reveal excess acidity. An excessive amount of organic acids negatively affect wine yeasts and yeast fermentation, and the obtained wines are characterized by an inappropriate balance between sweetness, acidity or sourness, and flavor/aroma components. An appropriate acidity, pl...
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| Format: | Article |
| Language: | English |
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MDPI AG
2017-10-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/3/4/51 |