ArticleFoods (Basel, Switzerland)2022
Improving an Industrial Sherry Base Wine by Yeast Enhancement Strategies.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Studies on the pure fermentation and aroma contributions ofFood chemistry: X · 2026Article
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5 authors.
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Abstract
There is growing interest in yeast selection for industrial fermentation applications since it is a factor that protects a wine's identity. Although it is strenuous evaluating the oenological characteristics of yeasts in selection processes, in many cases the most riveting yeasts produce some undesirable organoleptic characteristics in wine. The aim of the present work is to improve an industrial yeast strain by reducing its hydrogen sulfide (H
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