The co-inoculation ratio of Hanseniaspora vineae-to-Saccharomyces cerevisiae correlates with aroma metabolic features in wine
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DOI: 10.1007/s00217-024-04588-8
Abstract: Hanseniaspora vineae is a non-Saccharomyces yeast used in winemaking to increase the complexity of wines. However, the fermentation rate in sequential inoculations may be challenging, particularly in industrial winemaking settings. This study aimed to assess… read more here.
Keywords: cerevisiae; inoculation ratio; hanseniaspora vineae; red wines ... See more keywords