The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine

The interest in non-Saccharomyces yeast for use in sparkling wine production has increased in recent years. Studies have reported differences in amino acids and ammonia, volatile aroma compounds (VOCs), glycerol, organic acids, proteins and polysaccharides. The aim of this review is to report on our...

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Bibliographic Details
Published in:	Fermentation
Main Authors:	Nedret Neslihan Ivit, Belinda Kemp
Format:	Article
Language:	English
Published:	MDPI AG 2018-09-01
Subjects:	non-Saccharomyces yeast sparkling wine nitrogen aroma
Online Access:	http://www.mdpi.com/2311-5637/4/3/73

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