AN INACTIVATED YEAST FOR THE PROTEIN STABILISATION OF WINE

Fecha de publicación: 14/07/2022
Fuente: WIPO Wine
The present invention relates to a yeast strain of the Schizosaccharomyces japonicus species that is capable of significantly improving the protein stability of wine, and is therefore useful for preparing wine-making additives, to be added to grape must prior to fermentation or directly to wine prior to bottling.