Enological Repercussions of Non-<i>Saccharomyces</i> Species 3.0
The use of non-<i>Saccharomyces</i> in wine production has increased steadily since the commercial introduction of the first non-<i>Saccharomyces</i> strains produced as dry active yeasts at the beginning of the century by CHR Hansen and Lallemand (2004–2007) [...]
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-11-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/8/11/613 |