MDPI AG
Pre-fermentative treatments are essential in winemaking, as they significantly influence the quality and stability of white wines in particular. The synthesis of many compounds obtained from yeast, such as higher alcohols and esters, is influenced by the type and concentration of aromatic precursors present in the must, especially amino acids. Clarification has a positive effect on wine quality, mainly by improving organoleptic properties, with flavour being the most affected. In this study, the...
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