https://www.mdpi.com/2311-5637/8/11/613
The use of non-Saccharomyces in wine production has increased steadily since the commercial introduction of the first non-Saccharomyces strains produced as dry...
enologicalrepercussionsnonsaccharomycesspecies
https://pubmed.ncbi.nlm.nih.gov/24915378/?dopt=Abstract
This review discusses the factors that affect the concentrations of methoxypyrazines (MPs) and the techniques used to analyze MPs in grapes, musts, and wines....
methoxypyrazineanalysisinfluenceviticulturalenological