Effect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas in semi-synthetic Tempranillo wines
Interest in the use of non-conventional yeasts in wine fermentation has been increased in the last years in the wine sector. The main objective of this manuscript was to explore the aromatic diversity produced by wild and non-wine strains of S. cerevisiae, S. eubayanus, S. kudriavzevii, and S. uvaru...
| Main Authors: | , , , , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
Elsevier
2022
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/11244 https://www.sciencedirect.com/science/article/pii/S0168160522000253 https://doi.org/10.1016/j.ijfoodmicro.2022.109554 |
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