Wine aroma modification by Hanseniaspora uvarum: A multiple-step strategy for screening potential mixed starters

Hanseniaspora uvarum is a prevalent yeast species in vineyards. However, its application in grape wine fermentation remains limited. This study used culture-dependent and -independent approaches to investigate the dynamics of H. uvarum during the spontaneous fermentation of Cabernet Sauvignon grapes...

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Bibliographic Details

Published in:	Food Chemistry: X
Main Authors:	Zhong Zhang, Huiqing Wang, Hongchuan Xia, Lijun Sun, Qingchen Zhang, Hui Yang, Junxiang Zhang
Format:	Article
Language:	English
Published:	Elsevier 2023-12-01
Subjects:	Grape wine Non-Saccharomyces yeast Volatile organic compounds Aroma Mixed fermentation
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157523003735