Diversity of Volatile Aroma Compound Composition Produced by Non-Saccharomyces Yeasts in the Early Phase of Grape Must Fermentation

There is a lack of studies evaluating the metabolic contribution of non-Saccharomyces yeasts in early fermentation phases. This study aimed to investigate the volatile aroma profiles produced by various non-Saccharomyces yeasts just before sequential inoculation with Saccharomyces cerevisiae to prov...

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Detalles Bibliográficos
Autores principales: Delač Salopek, Doris, Horvat, Ivana, Hranilović, Ana, Plavša, Tomislav, Radeka, Sanja, Pasković, Igor, Lukić, Igor
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563004/
https://www.ncbi.nlm.nih.gov/pubmed/36230163
http://dx.doi.org/10.3390/foods11193088

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563004/
https://www.ncbi.nlm.nih.gov/pubmed/36230163
http://dx.doi.org/10.3390/foods11193088

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