https://www.selleckchem.com/pr....oducts/tegatrabetan.
© 2020 The Authors. Food Science Nutrition published by Wiley Periodicals, Inc.The high alcohol content in wine usually has a negative impact on its sensory properties, but can also affect the general health of the consumers. The possibility to reduce ethanol production in wines during fermentation involves the use of different yeast strains characterized by the increased production of fermentation by-products (glycerol, 2,3-butanediol, etc.) from the available sugar. The activity of these strains should not impair the sensor
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