THE Non-Conventional Yeast Strains involving positive impact for lowering alcohol content of wines.

Authors

  • Dr somesh sharma
  • tanu shree hissaria student
  • manjeet singh
  • piyush sharma
  • deepanshi sharma

Keywords:

Alcohol, Saccharomyces cerevisiae, fermentation, yeast species, wine, glucose oxidase.

Abstract

Moderate wine consumption can be associated with specific health benefits and a healthy lifestyle. However, increased amounts of ethanol and alcohol are cytotoxic and associated with adverse health outcomes. Alcohol reduction in wine is an avenue to reduce the alcohol-related harm without forcing the consumers to compromise on their lifestyle and benefit from the positive aspects of moderate consumption. It's protected to state that liquor is both a tonic and a toxin. The distinction lies for the most part in the portion. Moderate drinking is by all accounts useful for the heart and circulatory framework, and presumably ensures against type 2 diabetes and gallstones. Substantial drinking is a significant reason for preventable passing in many nations. Drinking can harm the liver and heart, hurt an unborn youngster, The aim of this research is to give an overview of viticultural and pre and post-fermentation methods to produce low-alcohol wine.

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Published

2020-09-02

How to Cite

[1]
D. somesh sharma, tanu . shree hissaria, manjeet singh, piyush sharma, and deepanshi sharma, “THE Non-Conventional Yeast Strains involving positive impact for lowering alcohol content of wines.”, FASJ, vol. 1, no. 3, Sep. 2020.