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Glycolytically inefficient yeast strains to reduce the alcohol content of wines
Glycolytically inefficient yeast strains to reduce the alcohol content of wines
Año:2011
Áreas de investigación
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Vino
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Descripción
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| In recent times, many winegrowing areas have observed an increase in the alcohol content of their wines, on some occasions to more than 14% v/v. This phenomenon may become increasingly common due to the effects of climate change, and made worse by the practice of delaying harvesting in order to produce more rounded wines of better colour and aroma. The aim of this work was to select and assess yeast strains with low ethanol production and its sugar metabolism diverted towards improving the sensory profile of the wine. | |
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Internacional
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Si |
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Entidad
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XXXIV World Congres of Vine and Wine. OIV 2011 |
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Lugar
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Porto, Portugal |
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Páginas
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Referencia/URL
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Tipo de publicación
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Póster |
Participantes
- Autor: Iris Loira Calvar (UPM)
- Autor: Antonio Dionisio Morata Barrado (UPM)
- Autor: Wendu Tesfaye Yimer (UPM)
- Autor: M. Carmen Gonzalez Chamorro (UPM)
- Autor: Jose Antonio Suarez Lepe (UPM)
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