Open AccessImprovement of the red wines quality by using yeast derivatives as an alternative to lees aging
Author(s) -
Elena Iosip,
Gabriela Bahrim,
Nicoleta Stănciuc,
Oana Emilia Constantin,
Constantin Croitoru,
Gabriela Râpeanu
Publication year - 2022
Publication title -
annals of the university "dunărea de jos" of galaţi. fascicle vi, food technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.199
H-Index - 8
eISSN - 2068-259X
pISSN - 1843-5157
DOI - 10.35219/foodtechnology.2022.1.04
Subject(s) - lees , free amino nitrogen , wine , yeast , food science , yeast in winemaking , fermentation , winemaking , chemistry , autolysis (biology) , fermentation in winemaking , diacetyl , wine fault , malolactic fermentation , biochemistry , saccharomyces cerevisiae , biology , lactic acid , enzyme , genetics , bacteria