HIGHLIGHTS
- who: Jie Gao et al. from the Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road, Haidian District, Beijing, China have published the Article: Enhancing Ethanol Tolerance via the Mutational Breeding of Pichia terricola H5 to Improve the Flavor Profiles of Wine, in the Journal: Fermentation 2022, 149 of 28/03/2022
- what: This study provides a theoretical basis for the industrial application of non-Saccharomyces yeasts that can improve wine flavor. This experiment showed low acid content levels in each group after fermentation . . .
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