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 |
| _version_ | 1827646548450738176 |
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| author | Antonio Morata |
| author_facet | Antonio Morata |
| author_sort | Antonio Morata |
| collection | DOAJ |
| description | 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) [...] |
| first_indexed | 2024-03-09T19:05:07Z |
| format | Article |
| id | doaj.art-12b008d5dade40beb06dc2ee2b2354c4 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-09T19:05:07Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-12b008d5dade40beb06dc2ee2b2354c42023-11-24T04:38:18ZengMDPI AGFermentation2311-56372022-11-0181161310.3390/fermentation8110613Enological Repercussions of Non-<i>Saccharomyces</i> Species 3.0Antonio Morata0enotecUPM, ETSIAAB, Universidad Politécnica de Madrid, Av. Puerta de Hierro, nº 2–4, 28040 Madrid, SpainThe 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) [...]https://www.mdpi.com/2311-5637/8/11/613n/a |
| spellingShingle | Antonio Morata Enological Repercussions of Non-<i>Saccharomyces</i> Species 3.0 Fermentation n/a |
| title | Enological Repercussions of Non-<i>Saccharomyces</i> Species 3.0 |
| title_full | Enological Repercussions of Non-<i>Saccharomyces</i> Species 3.0 |
| title_fullStr | Enological Repercussions of Non-<i>Saccharomyces</i> Species 3.0 |
| title_full_unstemmed | Enological Repercussions of Non-<i>Saccharomyces</i> Species 3.0 |
| title_short | Enological Repercussions of Non-<i>Saccharomyces</i> Species 3.0 |
| title_sort | enological repercussions of non i saccharomyces i species 3 0 |
| topic | n/a |
| url | https://www.mdpi.com/2311-5637/8/11/613 |
| work_keys_str_mv | AT antoniomorata enologicalrepercussionsofnonisaccharomycesispecies30 |