Physiological Features of Saccharomyces cerevisiae and Alternative Wine Yeast Species in Relation to Alcohol Level Reduction in Wine
One of the major problems of the wine industry in warm climate countries is the increasing alcohol content in wines, experienced during the last decades; which is the result of increasing sugar content in grapes at harvest time. This problem is mainly related with global climate change, but it is al...
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| Formato: | text (thesis) |
| Lenguaje: | eng |
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Universidad de La Rioja (España)
2019
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| Acceso en línea: | https://dialnet.unirioja.es/servlet/oaites?codigo=221181 |
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