Indigenous yeast can increase the phenolic acid and volatile ester compounds in Petit Manseng wine
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DOI: 10.3389/fnut.2022.1031594
Abstract: Introduction Indigenous yeasts are generally found in grapes, vineyards, and natural environments. Sequential inoculation and fermentation with non-Saccharomyces cerevisiae yeast (H30) and Saccharomyces cerevisiae (YT13) also improve the flavor of wine. Methods This study sequentially… read more here.
Keywords: phenolic acid; volatile ester; wine; manseng wine ... See more keywords