Expanding the diversity of Chardonnay aroma through the metabolic interactions of Saccharomyces cerevisiae cocultures

Yeast co-inoculations in winemaking are often studied in the framework of modulating the aromatic profiles of wines. Our study aimed to investigate the impact of three cocultures and corresponding pure cultures of Saccharomyces cerevisiae on the chemical composition and the sensory profile of Chardo...

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Detalles Bibliográficos
Autores principales: Bordet, Fanny, Romanet, Rémy, Bahut, Florian, Ballester, Jordi, Eicher, Camille, Peña, Cristina, Ferreira, Vicente, Gougeon, Régis, Julien-Ortiz, Anne, Roullier-Gall, Chloé, Alexandre, Hervé
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9947296/
https://www.ncbi.nlm.nih.gov/pubmed/36845971
http://dx.doi.org/10.3389/fmicb.2022.1032842

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9947296/
https://www.ncbi.nlm.nih.gov/pubmed/36845971
http://dx.doi.org/10.3389/fmicb.2022.1032842

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