The impact of Torulaspora delbrueckii yeast in winemaking
Volume: 102, Issue: 7, Pages: 3081 - 3094
Published: Feb 28, 2018
Abstract
Commercial Saccharomyces strains are usually inoculated to ferment alcoholic beverages due to their ability to convert all fermentable sugars into ethanol. However, modern trends in winemaking have turned toward less known, non-Saccharomyces yeast species. These species perform the first stages of natural spontaneous fermentation and play important roles in wine variety. New alcoholic fermentation trends have begun to consider objectives other...
Paper Details
Title
The impact of Torulaspora delbrueckii yeast in winemaking
Published Date
Feb 28, 2018
Volume
102
Issue
7
Pages
3081 - 3094
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