Descripción
|
|
---|---|
The advent of inoculated fermentations involving S. cerevisiae, with its high fermentative power, good tolerance to ethanol, low-level volatile acidity production, strong resistance to SO2 and appropriate production of volatile metabolites, virtually banished non-Saccharomyces yeasts from the wine industry. Indeed, until the 1990s, yeast selection was entirely directed towards optimizing the properties of S. cerevisiae. However, interest in non- Saccharomyces yeasts is now growing, a consequence of their influence on wine properties and quality. | |
Internacional
|
Si |
DOI
|
|
Edición del Libro
|
|
Editorial del Libro
|
WILEY Blackwell John Wiley & Sons |
ISBN
|
978-1-118-86455-5 |
Serie
|
|
Título del Libro
|
Advances in Food Biotechnology |
Desde página
|
287 |
Hasta página
|
302 |