Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds

Wine fermentation processes are driven by complex microbial systems, which comprise eukaryotic and prokaryotic microorganisms that participate in several biochemical interactions with the must and wine chemicals and modulate the organoleptic properties of wine. Among these, yeasts play a fundamental...

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Detalles Bibliográficos
Autores principales: Tufariello, Maria, Fragasso, Mariagiovanna, Pico, Joana, Panighel, Annarita, Castellarin, Simone Diego, Flamini, Riccardo, Grieco, Francesco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7865429/
https://www.ncbi.nlm.nih.gov/pubmed/33530641
http://dx.doi.org/10.3390/molecules26030644

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7865429/
https://www.ncbi.nlm.nih.gov/pubmed/33530641
http://dx.doi.org/10.3390/molecules26030644

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