The use of <i>Torulaspora delbrueckii</i> in carbonic maceration wines modulates their organoleptic properties and favours malolactic fermentation
Recently, there has been growing interest in the study of non-Saccharomyces yeasts due to both the benefits they bring in the wine production process and their organoleptic properties. The use of the species Torulaspora delbrueckii in alcoholic fermentation (AF) together with Saccharomyces cerevisi...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | deu |
| Published: |
International Viticulture and Enology Society
2025-05-01
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| Series: | IVES Technical Reviews |
| Online Access: | https://ives-technicalreviews.eu/article/view/9402 |
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