Use of Torulaspora delbrueckii Co-fermentation With Two Saccharomyces cerevisiae Strains With Different Aromatic Characteristic to Improve the Diversity of Red Wine Aroma Profile

The use of selected Saccharomyces and non-Saccharomyces strains as mixed starters has advantages over pure fermentation due to achieving wine products with distinctive and diversified aroma expected by consumers. To obtain a way to improve the aroma diversity and increase the differentiation of wine...

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Detalles Bibliográficos
Autores principales: Zhang, Bo-Qin, Luan, Yu, Duan, Chang-Qing, Yan, Guo-Liang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5895779/
https://www.ncbi.nlm.nih.gov/pubmed/29674999
http://dx.doi.org/10.3389/fmicb.2018.00606

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5895779/
https://www.ncbi.nlm.nih.gov/pubmed/29674999
http://dx.doi.org/10.3389/fmicb.2018.00606

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