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Multi-strain indigenous Yeast and Bacterial starters for ‘Wild-ferment’ Wine production (WILDWINE)
Date du début: 1 août 2012, Date de fin: 31 juil. 2015,
Traditionally, wines were produced by the resident grape/winery microbiota, whereas nowadays commercial Saccharomyces cerevisiae and Oenococcus oeni starter cultures are widely used to ensure a manageable process. Despite advantages, this may lead to sensory resemblance of wines from diverse origins. Currently, the competitive nature of global wine market urges for the production of premium wines ...
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