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Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: A strategy to obtain wine with reduced etanol content

Mestre Furlani, Maria Victoria; Maturano, Yolanda Paola; Combina, Mariana; Mercado, Laura Analia; Toro, Maria Eugenia; Vazquez, Fabio (2017)

Ethanol content of wine has increased over the last decades as consequence of searching phenolic maturity, requiring increased grape maturity. This may result in the production of wines with excessive alcohol levels ...