Bioprotection using a selected strain of <i>Metschnikowia pulcherrima</i> as an alternative to SO<sub>2</sub> for preventing the browning of white grape must
Enzymatic browning of grape must still represent one of the major problems in oenology today (Li et al., 2008), and is especially serious when the grapes are affected by grey rot (Ky et al., 2012). Sulphur dioxide is the most common tool used in wineries to protect grape must against enzymatic brow...
| Main Authors: | , , , , , , , , , |
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| 格式: | 文件 |
| 语言: | deu |
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International Viticulture and Enology Society
2025-03-01
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| 丛编: | IVES Technical Reviews |
| 主题: | |
| 在线阅读: | https://ives-technicalreviews.eu/article/view/9236 |