Yeasts in the Production of Wine

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Romano, Patrizia (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt), Ciani, Maurizio (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt), Fleet, Graham H. (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: New York, NY : Springer New York : Imprint: Springer, 2019.
• Έκδοση: 1st ed. 2019.
• Θέματα: 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...