Effect of Commercial Yeast Starter Cultures on Cabernet Sauvignon Wine Aroma Compounds and Microbiota

Commercial Saccharomyces cerevisiae plays an important role in the traditional winemaking industry. In this study, the correlation of microbial community and aroma compound in the process of alcohol fermentation of Cabernet Sauvignon by four different commercial starters was investigated. The result...

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Detalles Bibliográficos
Autores principales: Wang, Meiqi, Wang, Jiarong, Chen, Jiawei, Philipp, Christian, Zhao, Xiaoning, Wang, Jie, Liu, Yaqiong, Suo, Ran
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222704/
https://www.ncbi.nlm.nih.gov/pubmed/35741923
http://dx.doi.org/10.3390/foods11121725

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222704/
https://www.ncbi.nlm.nih.gov/pubmed/35741923
http://dx.doi.org/10.3390/foods11121725

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