Non-Saccharomyces yeasts as bioprotection in the composition of red wine and in the reduction of sulfur dioxide

Publication date: September 2021Source: LWT, Volume 149Author(s): Sara Windholtz, Pascaline Redon, Soizic Lacampagne, Laura Farris, Georgia Lytra, Margaux Cameleyre, Jean-Christophe Barbe, Joana Coulon, Joana Thibon, Isabelle Masneuf-Pomarède
Source: LWT Food Science and Technology - Category: Food Science Source Type: research