Process comparison and biological interactions
Fermentation strategies applied to drinks

The table at 5 gives a cross-sectional view of the different operations carried out according to product type. It is interesting to note that the main differences are linked to the biochemical nature of the must:

• polyphenol levels are low in white wines, very low in beers, and highly variable in red wines, exposing products to oxidation problems in different ways. Oxygen sensitivity can have repercussions on the choice of unitary...