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Aroma composition of wines produced from grapes treated with organic amendments
(MDPI, 2023)
The application to agriculture of wheat-straw spent mushroom substrate amendments (compost/vermicompost) used to grow Pleurotus ostreatus has been analyzed. The study was conducted in a vineyard where the effect on (1) the ...
Use of non-Saccharomyces yeast to enhance the acidity of wines produced in a warm climate region: effect on wine composition
(MDPI, 2024)
One of the most notable effects of climate change, especially in warm regions, is the decrease in acidity (i.e., increase in pH) of wines and a reduction in their aromatic profile. To address this issue, must from a white ...
The effect of yeast, sugar and sulfur dioxide on the volatile compounds in wine
(MDPI, 2023)
This study compares three yeast strains: two wild Saccharomyces cerevisiae strains (Sc1 and Sc5) and a commercial strain (Lc). The objective is to assess their fermentation efficiency and volatile compound production. The ...