The Impact of <i>Hanseniaspora vineae</i> Fermentation and Ageing on Lees on the Terpenic Aromatic Profile of White Wines of the Albillo Variety

The Impact of <i>Hanseniaspora vineae</i> Fermentation and Ageing on Lees on the Terpenic Aromatic Profile of White Wines of the Albillo Variety

<i>Hanseniaspora vineae</i> is a non-<i>Saccharomyces</i> yeast that has a powerful impact on the sensory profile of wines. Its effect on the aromatic profile of non-aromatic grape varieties, such as Albillo Mayor (<i>Vitis vinifera</i>, L), during vinification is...

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Bibliographic Details
Main Authors: Juan Manuel Del Fresno, Carlos Escott, Iris Loira, Francisco Carrau, Rafael Cuerda, Rémi Schneider, María Antonia Bañuelos, Carmen González, José Antonio Suárez-Lepe, Antonio Morata
Format: Article
Language:English
Published: MDPI AG 2021-02-01
Series:International Journal of Molecular Sciences
Subjects:
<i>Hanseniaspora vineae</i>
wine
non-<i>Saccharomyces</i>
fermentation
terpenes
polysaccharides
Online Access:https://www.mdpi.com/1422-0067/22/4/2195

Internet

https://www.mdpi.com/1422-0067/22/4/2195

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