Influence of Fermentation Temperature and <i>Metschnikowia pulcherrima/Saccharomyces cerevisiae</i> Multi-Starter Cultures on the Volatile Compounds of Lugana Wine

Low fermentation temperatures are a crucial aspect of winemaking, influencing yeast metabolism, process efficiency, and aroma retention. However, it is a significant source of energy consumption. Here, we investigated the effect of high (20 °C ± 1 °C) and low (16 °C ± 1 °C) temperatures combined wit...

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Bibliographic Details

Published in:	Foods
Main Authors:	Giulia Bertazzoli, Emma Pelizza, Giovanni Luzzini, Giovanna E. Felis, Maurizio Ugliano, Sandra Torriani
Format:	Article
Language:	English
Published:	MDPI AG 2025-10-01
Subjects:	multi-starter cultures <i>Metschnikowia pulcherrima</i> fermentation temperature white wine volatile profile energy savings
Online Access:	https://www.mdpi.com/2304-8158/14/20/3538