Unique volatile chemical profiles produced by indigenous and commercial strains of <i>Saccharomyces uvarum</i> and <i>Saccharomyces cerevisiae</i> during laboratory-scale Chardonnay fermentations

Unique volatile chemical profiles produced by indigenous and commercial strains of <i>Saccharomyces uvarum</i> and <i>Saccharomyces cerevisiae</i> during laboratory-scale Chardonnay fermentations

Each wine growing region hosts unique communities of indigenous yeast species, which may enter fermentation and contribute to the final flavour profile of wines. One of these species, Saccharomyces uvarum, is typically described as a cryotolerant yeast that produces relatively high levels of glycer...

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Bibliographic Details
Main Authors: Sarah M. Lyons, Sydney C. Morgan, Stephanie McCann, Samantha Sanderson, Brianne L. Newman, Tommaso Liccioli Watson, Vladimir Jiranek, Daniel M. Durall, Wesley F. Zandberg
Format: Article
Language:English
Published: International Viticulture and Enology Society 2021-07-01
Series:OENO One
Subjects:
Headspace GCMS
Aroma-producing compounds
Low temperature fermentations
<i>Saccharomyces uvarum</i>
Indigenous yeasts
Online Access:https://oeno-one.eu/article/view/4551

Internet

https://oeno-one.eu/article/view/4551

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