Evaluation of the Bio-Protective Effect of Native Candida Yeasts on Sauvignon Blanc Wines
Date Issued
2024-04
Author(s) USM
DOI
10.3390/fermentation10040223
Abstract
Studying non-Saccharomyces yeasts as bio-protectors can help find new alternatives to the chemical additive SO2 in winemaking. The present article evaluates the effect of two native yeasts, Candida oleophila and Candida boidinii, as potential bio-protecto
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