Modern Technologies and Their Influence in Fermentation Quality

Abstract

Since the beginning of enology and fermentation research, wine quality has been parametrized from a chemical and sensory point of view [...]

Keywords

• <i>lachancea thermotolerans</i>
• non-<i>saccharomyces</i>
• <i>saccharomyces</i>
• acidity
• food safety
• haccp
• wine quality
• color
• human health-promoting compounds
• biocontrol
• wine flavor
• low ethanol wine
• vineyard microbiota
• wine color
• wine aroma
• climate change