ExpertiseUpdated on 10 February 2025
Oenology: Selection of yeasts and use of enzymes
R&D Management in Food Science at Universitat Politècnica de València - FoodUPV
Valencia, Spain
About
The wine-making process can be improved by the application of selected yeasts and specific enzymatic compounds such as bacterial laccases. We study which are the most suitable and their benefits.
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