low alcohol

Lowering wine alcohol with non-Sacch yeasts

Today there is an increasing interest toward the reduction of ethanol content in wines. Indeed, the impact of climate change upon the global production of grapes and the current demand of well-structured and high phenolic content wines determine a generalized...

Read Article

Mixed fermentations to reduce ethanol content in wine

The aim of this project was to investigate the possibility of doing co-inoculation or sequential inoculation with Starmerella bacillaris (Candida zemplinina) and Saccharomyces cerevisiae in order to achieve lower alcohol wines. Project layout Three S....

Read Article

Generic selectors
Exact matches only
Search in title
Search in content

Article Archives