The use of <i>Torulaspora delbrueckii</i> in carbonic maceration wines modulates their organoleptic properties and favours malolactic fermentation

Recently, there has been growing interest in the study of non-Saccharomyces yeasts due to both the benefits they bring in the wine production process and their organoleptic properties. The use of the species Torulaspora delbrueckii in alcoholic fermentation (AF) together with Saccharomyces cerevisi...

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Bibliographic Details

Published in:	IVES Technical Reviews
Main Authors:	Candela Ruiz-de-Villa, Jordi Gombau, Montse Poblet, Albert Bordons, Joan Miquel Canals, Fernando Zamora, Cristina Reguant, Nicolas Rozès
Format:	Article
Language:	German
Published:	International Viticulture and Enology Society 2025-05-01
Online Access:	https://ives-technicalreviews.eu/article/view/9402