Browsing by Subject "yeast"
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Considerations for the Development and Optimization of Wine made from Partially Dehydrated Grapes in Ontario, Canada
The appassimento process for making wine can mitigate climatic challenges associated with cool climate winemaking, as fruit is dried post-harvest, reducing vintage-to-vintage variation due to varying fruit quality. Resultant ... -
The impact of grape clone, yeast strain and protein on sparkling wine quality
The foaming properties in sparkling wine are an indicator of quality as it is the first quality perception consumers have upon opening a bottle of sparkling wine. Proteins, which are derived from both grapes and yeast ...