Bioprotection by non-Saccharomyces yeasts in oenology: Evaluation of O2 consumption and impact on acetic acid bacteria
Sara Windholtz, Claudia Nioi, Joana Coulon, Isabelle Masneuf‐Pomarède
Topics & Concepts
Context (archaeology)Saccharomyces cerevisiaeYeastAcetic acidSaccharomycesFood scienceChemistryAcetic acid bacteriaBiologyBiochemistryPaleontologyFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities