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Reduction of Volatile Acidity of Wines by Selected Yeast Strains by avimoura40 is a document available to read on EtoBox.
This study isolates and characterizes yeast strains capable of reducing volatile acidity in wines through a refermentation process. Four strains, including three Saccharomyces cerevisiae and one Lachancea thermotolerans, were identified for their ability to simultaneously consume glucose and acetic acid. The findings suggest that these yeasts could be utilized in winemaking to effectively lower acetic acid levels in acidic wines.
- Author
- avimoura40
- Language
- EN