The Influence of Lysed Biomass of Wine Yeast on the Preservation of Aromatic Substances of Grapes during Alcoholic Fermentation
Khositashvili M.; Ormotsadze M.; Kiknadze A.; Kotorashvili L.; Khositashvili T.; Mikiashvili M.; Khomasuridze N.
This study investigates the effect of lysed wine yeast biomass on the preservation of grape aromatic compounds during alcoholic fermentation. The aim was to assess how the addition of enzymatically lysed yeast biomass influences the physiological ...