Format:
graph. Darst.
Content:
It was demonstrated a positive action of the non-Saccharomyces yeasts on the organoleptic properties of wines. Also, their participation in fermentation process did not involve an excessive accumulation of volatile acidity or other taste and aroma defects. The involvement of the non-Saccharomyces yeasts in practical oenology that keeps on recent achievements in oenological biotechnologies allow an increase of aromatic intensity (floral, fruitful etc.) in varietal wines and preserve the varietal identity of obtained wines.
Note:
Systemvoraussetzungen: Acrobat Reader.
In:
Agrarian economy and rural development, Bucharest : ICEADR, 2014, (2014), Seite 111-114
In:
year:2014
In:
pages:111-114
Language:
English
Keywords:
Kongressbeitrag
;
Aufsatz im Buch
