Management of ethanol content and total acidity inwines by use of Saccharomyces cerevisiae yeasts
The impact of global warming has not bypassed the wine industry either. This is best manifested through an increase in alcoholic strength, which is accompanied by a decrease in total acidity and significantly affects the sensory properties of wine. One possibility of lowering alcohol strength involv...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Zadružna Štampa d.d.
2021-10-01
|
| Series: | Glasnik Zaštite Bilja |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/clanak/406135 |