Dealcoholised Wines and Low-Alcohol Wines

Author:

Zamora Fernando

Publisher

Springer International Publishing

Reference112 articles.

1. Aguera E, Bes M, Roy A, Camarasa C, Sablayrolles JM. Partial removal of ethanol during fermentation to obtain reduced-alcohol wines. Am J Enol Vitic. 2010;61:53–60.

2. Andorrà I, Berradre M, Mas A, Esteve-Zarzoso B, Guillamón JM. Effect of mixed culture fermentations on yeast populations and aroma profile. LWT Food Sci Technol. 2012;49:8–13.

3. Anfang N, Brajkovich M, Goddard MR. Co-fermentation with Pichia kluyveri increases varietal thiol concentrations in Sauvignon Blanc. Aust J Grape Wine Res. 2009;15:1–8.

4. Azzolini BT, Emanuele F, Fabio V, Paola MF. Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of amarone wine. Eur Food Res Technol. 2012;235:303–13.

5. Bauer FF, Dequin S, Pretorius IS, Schoeman H, Wolfaardt G, Schroeder MB, Grossmann MK. The assessment of the environmental impact of genetically modified wine yeast strains. Bull OIV. 2004;881–882:514–28.

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