Comparison of Wine Aroma Compounds Produced by Saccharomyces paradoxus and Saccharomyces cerevisiae Strains
The aim of this study is to determine specific enological characteristics of Saccharomyces paradoxus species, potential differences in production of volatile components between Saccharomyces paradoxus and Saccharomyces cerevisiae strains and their influence on final wine quality. Samples of young wi...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb
2002-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/262995 |