Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines

The occurrence of aroma constituents in sparkling wines, with direct impact on their organoleptic characteristics, is affected by several factors, for example the base-wine particularities, grapes cultivar conditions, inoculated yeasts, the aging stage, and wine-making practices. This study evaluate...

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Detalles Bibliográficos
Autores principales: Cotea, Valeriu V., Focea, Mihai Cristian, Luchian, Camelia Elena, Colibaba, Lucia Cintia, Scutarașu, Elena Cristina, Marius, Niculaua, Zamfir, Cătălin Ioan, Popîrdă, Andreea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7911823/
https://www.ncbi.nlm.nih.gov/pubmed/33530400
http://dx.doi.org/10.3390/foods10020247

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7911823/
https://www.ncbi.nlm.nih.gov/pubmed/33530400
http://dx.doi.org/10.3390/foods10020247

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