Stream 1.3: Microbial modulation of wine composition to increase wine value
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چکیده
New yeast strains, or blends of yeast strains, were developed that either: minimised wine faults such as hydrogen sulfide or volatile acidity production; enhanced a target flavour profile, for example through optimised release of tropical aroma compounds; or generated a distinctive flavour profile that might be considered more complex. Several of these yeasts or yeast blends were made widely available to Australian winemakers in partnership with yeast suppliers.
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تاریخ انتشار 2014