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Oxygen and SO2 in winemaking
Vicente Ferreira , LAAE, Universidad de Zaragoza
VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
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Published on: 17/01/2019
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deSuremain

deSuremain

deSuremain, Burgundy isolate, similar in appearance to many Saccharomyces cerevisiae strains, is round to ovoid and multilateral budding, budding from a different location on the cell wall each time it reproduces. (Vinquiry Microbiology Photo CD)

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