Use of Emerging Technologies and Non-<i>Saccharomyces</i> spp. for Tailoring the Composition of Yeast Derivatives: Effect on White Wine Aging

Use of Emerging Technologies and Non-<i>Saccharomyces</i> spp. for Tailoring the Composition of Yeast Derivatives: Effect on White Wine Aging

Yeast derivatives are additives commonly used in winemaking for different purposes. Their manufacturing process is not well standardized, being mostly based on thermal inactivation and enzyme-induced lysis; furthermore, the main strain currently authorized for their production belongs to <i>Sa...

Full description

Saved in:
Bibliographic Details
Main Authors: Sabrina Voce, Anna Bortolini, Lara Tat, Andrea Natolino, Piergiorgio Comuzzo
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Foods
Subjects:
yeast derivatives
non-<i>Saccharomyces</i> spp.
high hydrostatic pressure
ultrasounds
polysaccharides
antioxidants
Online Access:https://www.mdpi.com/2304-8158/14/4/652
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items