Optimal selection of wine yeast strains for individual winemaking grape musts is discussed with reference to: variability of composition of grape musts, even within a single cultivar; effects of elemental composition of musts on fermentation performance of wine yeasts; differences between yeast strains in responses to grape must composition; effect of elemental composition on wine aroma; and the basis of different sensitivities of wine yeasts to limiting K and low pH (We recommend that you consult the full text of this article).
Abstract The management and disposal of large amounts of grape..
Ayuso, S.1 Fernández-Pérez, R.2 Moreta, C.1 Tenorio, Carmen and 1Ruiz-Larrea,..
The demand for a sustainable economy and resource conservation is..
The seasonal character of harvests limits winemaking considerably, especially oenological..
