Inoculation of grape musts with single strains of Saccharomyces cerevisiae yeast reduces the diversity of chemical profiles of wines

Anecdotal evidence suggests that spontaneous alcoholic fermentation of grape juice is becoming a more popular option in global wine production. Wines produced from the same grape juice by inoculation or spontaneous fermentation usually present distinct chemical and sensorial profiles. Inoculation ha...

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Detalles Bibliográficos
Autores principales: Philipp, Christian, Bagheri, Bahareh, Horacek, Micha, Eder, Phillip, Bauer, Florian Franz, Setati, Mathabatha Evodia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8297920/
https://www.ncbi.nlm.nih.gov/pubmed/34292980
http://dx.doi.org/10.1371/journal.pone.0254919

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8297920/
https://www.ncbi.nlm.nih.gov/pubmed/34292980
http://dx.doi.org/10.1371/journal.pone.0254919

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