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ExpertiseUpdated on 10 February 2025

Oenology: Selection of yeasts and use of enzymes

Javier Cervera March

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.

Organisation

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