Wine Fermentation

Fermentation

Harald Claus¹ 

[1] Institute of Molecular Physiology, Microbiology and Wine Research, Johannes Gutenberg-University of Mainz, Becherweg 15, D-55099 Mainz, Germany;

关键词: extraction methods;    color intensity;    phenolic content;    Saccharomyces;    Lachancea;    yeast hybrids;    metabolomics;    sulfur compounds;    oenological enzymes;    process control;   

DOI  :  10.3390/fermentation5010019

来源: DOAJ

【 摘 要 】

Currently wineries are facing new challenges due to actual market demands for creation of products exhibiting more individual flavors [...]

【 授权许可】

Unknown