Bioprotection using a selected strain of <i>Metschnikowia pulcherrima</i> as an alternative to SO<sub>2</sub> for preventing the browning of white grape must

Bioprotection using a selected strain of <i>Metschnikowia pulcherrima</i> as an alternative to SO<sub>2</sub> for preventing the browning of white grape must

Enzymatic browning of grape must still represent one of the major problems in oenology today (Li et al., 2008), and is especially serious when the grapes are affected by grey rot (Ky et al., 2012). Sulphur dioxide is the most common tool used in wineries to protect grape must against enzymatic brow...

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Main Authors: Marco Bustamante, Pol Giménez, Arnau Just-Borras, Ignasi Solé-Clua, Jordi Gombau, José M. Heras, Nathalie Sieczkowski, Mariona Gil, Joan Miquel Canals, Fernando Zamora
Format: Article
Language:deu
Published: International Viticulture and Enology Society 2025-03-01
Series:IVES Technical Reviews
Subjects:
Grape must
Metschnikowia pulcherrima
Bioprotection
Browning
Laccase
Online Access:https://ives-technicalreviews.eu/article/view/9236
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