Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines

Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines

The use of non-Saccharomyces yeasts to improve complexity and diversify wine style is increasing; however, the interactions between non-Saccharomyces yeasts and lactic acid bacteria (LAB) have not received much attention. This study investigated the interactions of seven non-Saccharomyces yeast stra...

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Bibliographic Details
Main Authors: Heinrich du Plessis, Maret du Toit, Hélène Nieuwoudt, Marieta van der Rijst, Martin Kidd, Neil Jolly
Format: Article
Language:English
Published: MDPI AG 2017-12-01
Series:Fermentation
Subjects:
yeast selection
lactic acid bacteria
inoculation
volatile compounds
chemical profile
sensory evaluation
aroma
Online Access:https://www.mdpi.com/2311-5637/3/4/64

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