Diversity of Volatile Aroma Compound Composition Produced by Non-Saccharomyces Yeasts in the Early Phase of Grape Must Fermentation
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DOI: 10.3390/foods11193088
Abstract: There is a lack of studies evaluating the metabolic contribution of non-Saccharomyces yeasts in early fermentation phases. This study aimed to investigate the volatile aroma profiles produced by various non-Saccharomyces yeasts just before sequential inoculation… read more here.
Keywords: saccharomyces yeasts; volatile aroma; yeasts early; grape must ... See more keywords