Dalle fermentazioni miste con ceppi selezionati di lieviti non Saccharomyces, ai ceppi di Saccharomyces cerevisiae migliorati grazie alle nuove tecniche messe a disposizione dalla genomica, le aziende del biotech enologico seguono da vicino il mondo della scienza, mettendo a disposizione prodotti sempre più sicuri e specifici per ogni tipo di applicazione e stile enologico, nel rispetto della tipicità e della biodiversità…
LEGGI L’ARTICOLO COMPLETO A FIRMA DI ALESSANDRA BIONDI BARTOLINI
PER APPROFONDIRE
(approfondimenti a cura dell’Autore)
Bibliografia
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