Selection of non-Saccharomyces yeast strains for reducing alcohol levels in wine by sugar respiration
This is an open access article under the CC BY-NC-ND license.
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| Main Authors: | , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2014-07-02
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| Subjects: | Non-Saccharomyces yeast, Dealcoholisation, Wine yeast, Respiratory quotient, Acetic acid, Volatile acidity, |
| Online Access: | http://hdl.handle.net/10261/97086 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003339 |
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