Non-Saccharomyces yeasts as bioprotection in the composition of red wine and in the reduction of sulfur dioxide
Sara Windholtz, Pascaline Redon, Soizic Lacampagne, Laura Farris, Georgia Lytra, Margaux Cameleyre +4 more
LWT
Concepts
Saccharomyces cerevisiaeYeastWineSaccharomycesContext (archaeology)Food scienceChemistryFermentation