Effect of Yeasts on the Aroma Profile of Sauvignon Blanc Varietal Wine

In this study effects of commercial yeast preparations on the aromatic profile of Sauvignon Blanc varietal wine were investigated. Grape juice was divided to 7 experimental variants and fermented spontaneously and using 6 commercial strains of Saccharomyces cerevisiae. In final wine samples, essenti...

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Bibliographic Details
Published in:Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Main Authors: Božena Průšová, Jiří Sochor, Mojmír Baron, Michal Kumsta
Format: Article
Language:English
Published: Mendel University Press 2018-01-01
Subjects:
yeasts
fermentation
aromatic profile
Sauvignon Blanc
GC-MS analysis
Online Access:https://acta.mendelu.cz/66/4/0889/

Internet

https://acta.mendelu.cz/66/4/0889/

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