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Potential of high pressure homogenization to induce autolysis of wine yeasts

Piergiorgio Comuzzo1, Sonia Calligaris1, Lucilla Iacumin1

  • 1Università degli Studi di Udine, Dipartimento di Scienze degli Alimenti, via Sondrio 2/A, 33100 Udine, Italy.

Food Chemistry
|May 9, 2015
PubMed

Keywords:
AutolysisHigh pressure homogenizationInactive dry yeastsSaccharomyces bayanusThermolysisWine

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