Alcoholic and non-alcoholic rosé wines made with Saccharomyces cerevisiae var. boulardii probiotic yeast
Joaquín Mulero-Cerezo, Alberto Tuñón‐Molina, Alba Cano-Vicent, Lorena Pérez-Colomer, Miguel Martí, Ángel Serrano‐Aroca
Topics & Concepts
YeastFood scienceSaccharomyces cerevisiaeFermentationWineSaccharomyces boulardiiProbioticChemistryYeast in winemakingMalic acidEthanol fermentationMalolactic fermentationFree amino nitrogenBiologyLactic acidBiochemistryBacteriaCitric acidGeneticsFermentation and Sensory AnalysisTea Polyphenols and EffectsHorticultural and Viticultural Research