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Inactive Yeast to Preserve the Aroma of Young Wines
date:May 14, 2014
Researchers at UPM in collaboration with CSIC have proved that the usage of inactive yeast preparations rich in glutathione can preserve the aroma of young wines during their storage.

This new technique could be a more sustainable alternative than the traditional usage of sulfites to preserve the aroma of young wines during their storage. This statement is the result of a researcher group, from the School of Agricultural Engineers of Universidad Politcnica de Madrid, in collaboration with the I

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