Non-<i>Saccharomyces</i> in Winemaking: Source of Mannoproteins, Nitrogen, Enzymes, and Antimicrobial Compounds
Traditionally, non-<i>Saccharomyces</i> yeasts have been considered contaminants because of their high production of metabolites with negative connotations in wine. This aspect has been changing in recent years due to an increased interest in the use of these yeasts in the winemaking pro...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-07-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/6/3/76 |