Investigation of Volatile Compounds, Microbial Succession, and Their Relation During Spontaneous Fermentation of Petit Manseng
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DOI: 10.3389/fmicb.2021.717387
Abstract: Petit Manseng is widely used for fermenting sweet wine and is popular among younger consumers because of its sweet taste and attractive flavor. To understand the mechanisms underlying spontaneous fermentation of Petit Manseng sweet wine… read more here.
Keywords: petit; volatile compounds; spontaneous fermentation; petit manseng ... See more keywords
Indigenous yeast can increase the phenolic acid and volatile ester compounds in Petit Manseng wine
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
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