Wine Aroma Characterization of the Two Main Fermentation Yeast Species of the Apiculate Genus <i>Hanseniaspora</i>

Wine Aroma Characterization of the Two Main Fermentation Yeast Species of the Apiculate Genus <i>Hanseniaspora</i>

<i>Hanseniaspora</i> species are the main yeasts isolated from grapes and grape musts. Regarding genetic and phenotypical characterization, especially fermentative behavior, they can be classified in two technological clusters: the fruit group and the fermentation group. Among the specie...

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Bibliographic Details
Main Authors: María José Valera, Valentina Olivera, Eduardo Boido, Eduardo Dellacassa, Francisco Carrau
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Fermentation
Subjects:
non-<i>Saccharomyces</i> yeasts
wine aroma
fermentation clade
ester acetates
acetyl transferases
<i>Hanseniaspora</i>
Online Access:https://www.mdpi.com/2311-5637/7/3/162

Internet

https://www.mdpi.com/2311-5637/7/3/162

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