Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation

Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation

One of the most prominent consequences of global climate warming for the wine industry is a clear increase of the sugar content in grapes, and thus the alcohol level in wines. Among the several approaches to address this important issue, this review focuses on biotechnological solutions, mostly rely...

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Bibliographic Details
Main Authors: Ramon Gonzalez, Andrea M. Guindal, Jordi Tronchoni, Pilar Morales
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Biomolecules
Subjects:
wine
low-alcohol
fermentation
global warming
Online Access:https://www.mdpi.com/2218-273X/11/11/1569

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