Flor yeast: new perspectives beyond wine ageing
The most important dogma in white-wine production is the preservation of the wine aroma and the limitation of the sandusky file cabinet oxidative action of oxygen.In contrast, the ageing of Sherry and Sherry-like wines is an aerobic process that depends on the oxidative activity of flor strains of Saccharomyces cerevisiae.Under depletion of nitroge