The impact of hybrid yeasts on the aroma profile of cool climate Riesling wines

The current study highlights the effects of intra- and interspecific hybrid yeasts of the genus Saccharomyces (S.) on the alcoholic fermentation and formation of aroma compounds in cool climate Riesling wines. Three different hybrid yeasts: S. cerevisiae × S. paradoxus (SC × SP), S. cerevisiae × S....

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Detalles Bibliográficos
Autores principales: Kanter, Jean-Philippe, Benito, Santiago, Brezina, Silvia, Beisert, Beata, Fritsch, Stefanie, Patz, Claus-Dieter, Rauhut, Doris
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6926337/
https://www.ncbi.nlm.nih.gov/pubmed/31891155
http://dx.doi.org/10.1016/j.fochx.2019.100072

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6926337/
https://www.ncbi.nlm.nih.gov/pubmed/31891155
http://dx.doi.org/10.1016/j.fochx.2019.100072

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