Wine aromatic compound production and fermentative behaviour within different non‐Saccharomyces species and clones
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Applied Microbiology"
DOI: 10.1111/jam.13735
Abstract: Twenty‐five enological yeasts belonging to nine different species (Candida zeylanoides, Cryptococcus uzbekistanensis, Debaryomyces hansenii, Lachancea thermotolerans, Metschnikowia pulcherrima, Torulaspora delbrueckii, Williopsis pratensis, Zygosaccharomyces bailii and Saccharomyces cerevisiae) were screened for aroma formation and fermentative behaviour… read more here.
Keywords: fermentative behaviour; non saccharomyces; wine aromatic; compound production ... See more keywords