Wine yeast and bacteria have been extensively characterized in terms of physiological and metabolic traits largely in pure culture analyses. Winemaking practice
During spontaneous food/beverage fermentations, the microbiota associated with the raw material has a considerable importance: this microbial consortium evolves
During spontaneous food/beverage fermentations, the microbiota associated with the raw material has a considerable importance: this microbial consortium evolves
This work highlights the new challenges facing the French wine industry and the issues that arise from it. Written on the basis of academic work and field studi
"The Chemistry of Wine" is a fascinating exploration of the science behind one of the world's oldest and most cherished beverages. This book reveals how every a
