粉碎处的二氧化硫如何影响酵母，细菌和感觉属性
Sydney C. Morgan, Daniel M. Durall
2020年8月of Wine Business Monthly
Key Points • Different levels of SO2 added at crush altered both the fungal communities and S. cerevisiae populations in uninoculated fermentations at a commercial winery. • Commercial S. cerevisiae strains dominated all fermentations, even when no SO2 was added at crush. • Changes in the microbial community as a result of SO2 addition level contributed to changes in wine sensory profiles. • Wines wit...
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