Modulating Fermentative, Varietal and Aging Aromas of Wine Using non-Saccharomyces Yeasts in a Sequential Inoculation Approach

The goal of this study is to assess to what extent non-Saccharomyces yeasts can introduce aromatic changes of industrial interest in fermentative, varietal and aged aromas of wine. Aroma precursors from Riesling and Garnacha grapes were extracted and used in two independent sequential experiments. S...

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Detalles Bibliográficos
Autores principales: Oliveira, Inês, Ferreira, Vicente
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6616922/
https://www.ncbi.nlm.nih.gov/pubmed/31174281
http://dx.doi.org/10.3390/microorganisms7060164

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6616922/
https://www.ncbi.nlm.nih.gov/pubmed/31174281
http://dx.doi.org/10.3390/microorganisms7060164

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