Effect of Sequential Inoculation with Non-<i>Saccharomyces</i> and <i>Saccharomyces</i> Yeasts on Riesling Wine Chemical Composition

In recent years, studies have reported the positive influence of non-<i>Saccharomyces</i> yeast on wine quality. Many grape varieties under mixed or sequential inoculation show an overall positive effect on aroma enhancement. A potential impact by non-<i>Saccharomyces</i> yea...

詳細記述

書誌詳細

出版年:	Fermentation
主要な著者:	Ophélie Dutraive, Santiago Benito, Stefanie Fritsch, Beata Beisert, Claus-Dieter Patz, Doris Rauhut
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2019-09-01
主題:	sequential inoculation <i>Saccharomyces</i> non-<i>Saccharomyces</i> Riesling aroma compound <i>Torulaspora delbrueckii</i> <i>Pichia kluyveri</i> <i>Lachancea thermotolerans</i>
オンライン･アクセス:	https://www.mdpi.com/2311-5637/5/3/79