亚洲最大福利网站_4hu四虎永久网址_麻豆国产原创_国产成人av一区二区

Inactive Yeast to Preserve the Aroma of Young Wines
date:May 14, 2014
he most characteristic flavors of these wines (strawberry, peach, banana, floral, yeast) and flavor (acidity). As a result, they statistically proved that the wines with additives based on antioxidant inactive yeasts were more intense in fruit aromas (strawberry and banana) and less intense in aromatic notes more specific for oxidation (yeast).

These results indicate that the derivates based on inactive wine yeasts and rich in glutathione could be interesting additives to preserve the aroma of

12/24 01:00