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, Jean‐Christophe Barbe, Joana Coulon, Cécile Thibon, Isabelle Masneuf‐Pomarède
Topics & Concepts
Saccharomyces cerevisiaeYeastWineSaccharomycesContext (archaeology)Food scienceChemistryFermentationAromaBiologyBiochemistryPaleontologyFermentation and Sensory AnalysisHorticultural and Viticultural ResearchMeat and Animal Product Quality