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Impact of Torulaspora delbrueckii During Fermentation on Aromatic Profile of Vidal Blanc Icewine
Non-Saccharomyces yeasts usually have a positive effect on improving the diversity of wine aroma and increasing the differentiation of wine products. Among these non-Saccharomyces yeast species, Torulaspora delbrueckii is often studied and used in winemaking in recent years, but its application in i...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9209767/ https://www.ncbi.nlm.nih.gov/pubmed/35747371 http://dx.doi.org/10.3389/fmicb.2022.860128 |