Year: 2024
Type: conference-paper
Abstract: Traditionally, non-saccharomyces yeasts were deemed undesirable in winemaking, for this reason, it is a common practice to add sulphites to prevent their proliferation during the initial stages of vinification. However, the current research on yeast diversity has unveiled numerous non-saccharomyces strains possessing advantageous traits that enrich the sensory profile of wines. The genus hanseniaspora is often associated with wine fermentation and is also commonly found on grapes.
DOI: 10.58233/7rjokmkv
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
OpenAlex ID: W4407606618