Study of the effectiveness of a strain of Saccharomyces cerevisiae selected for the production of wines with higher acidity and lower alcoholic strength

Study of the effectiveness of a strain of Saccharomyces cerevisiae selected for the production of wines with higher acidity and lower alcoholic strength

Grapes of Tempranillo, Garnacha Tinta and Merlot at very high maturity level were used for red microvinifications using a conventional Saccharomyces cerevisiae strain (Lalvin EC 1118®) and new S. cerevisiae strain generated using adaptive evolution-based strategies (IONYS™WF). All microvinifications...

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Bibliographic Details
Main Authors: Pascual Olga, Pons-Mercadé Pere, Gombau Jordi, Ortiz-Julien Anne, Heras José M., Fort Francesca, Canals Joan Miquel, Zamora Fernando
Format: Article
Language:English
Published: EDP Sciences 2017-01-01
Series:BIO Web of Conferences
Online Access:https://doi.org/10.1051/bioconf/20170902002

Internet

https://doi.org/10.1051/bioconf/20170902002

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