Yeasts in the Production of Wine

• Corporate Author: SpringerLink (Online service)
• Other Authors: Romano, Patrizia (Editor, http://id.loc.gov/vocabulary/relators/edt), Ciani, Maurizio (Editor, http://id.loc.gov/vocabulary/relators/edt), Fleet, Graham H. (Editor, http://id.loc.gov/vocabulary/relators/edt)
• Format: Electronic eBook
• Language: English
• Published: New York, NY : Springer New York : Imprint: Springer, 2019.
• Edition: 1st ed. 2019.
• Subjects: Microbiology.; Food-Biotechnology.; Food Microbiology.; Food Science.; Applied Microbiology.

It is well established that certain strains of yeasts are suitable for transforming grape sugars into alcohol, while other yeast strains are not suitable for grape fermentations. Recent progress has clearly demonstrated that the sensory profile of a wine is characteristic of each vine cultivated, an...