POULARD, Alain; PASCARI, Xenia; GĂINĂ, Boris
(Institutul Științifico-Practic de Horticultură și Tehnologii Alimentare, 2014)
It was demonstrated a positive action of the non-Saccharomyces yeasts on the organoleptic properties of wines. Also, their participation in fermentation process did not involve an excessive accumulation of volatile acidity ...