Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: a strategy to obtain wines with reduced ethanol content

María Victoria Mestre Furlani,Y.P. Maturano,M. Combina,L. Mercado,M.E. Toro,Fabio Vazquez

Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: a strategy to obtain wines with reduced ethanol content

2017

María Victoria Mestre Furlani
Y.P. Maturano
M. Combina
L. Mercado
M.E. Toro
Fabio Vazquez

Fil: Mestre Furlani, Maria Victoria. Consejo Nacional de Investigaciones Cientificas y Tecnicas; Argentina. Universidad Nacional de San Juan. Facultad de Ingenieria. Instituto de Biotecnologia; Argentina

Keywords:

Biochemistry
Saccharomyces
Grapes (Dietary)
Fermentation
Wine
Food science
Ethanol content
Biology

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