Description
Selection of lactic bacteria and yeasts to correct imbalances in the composition of musts and wines. Microorganisms can transform part of the sugars in the must into acids (lactic acid, succinic acid, etc.) or glycerol. This leads to an increase in the acidity and smoothness of the wines and a reduction in the alcohol content. This is a line of work of eminently practical interest.
Keywords
lactic acid, Lactobacillus plantarum, acidification, acidity, glycerol, alcoholic strength
Manager UV
- Ferrer Soler, Sergi
- PDI-Catedratic/a d'Universitat
- Coordinador/a Curs
