Pilot Scale Fermentations of Sangiovese: An Overview on the Impact of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Wine Yeasts

Pilot Scale Fermentations of Sangiovese: An Overview on the Impact of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Wine Yeasts

The production of wines with peculiar analytical and sensorial profiles, together with the microbiological control of the winemaking process, has always been one of the main objectives of the wine industry. In this perspective, the use of oenological starters containing non-<i>Saccharomyces<...

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Bibliographic Details
Main Authors: Cristina Romani, Livio Lencioni, Alessandra Biondi Bartolini, Maurizio Ciani, Ilaria Mannazzu, Paola Domizio
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Fermentation
Subjects:
non-<i>Saccharomyces</i> yeasts
wine
mixed starter cultures
fermentation
Sangiovese
sensory analysis
Online Access:https://www.mdpi.com/2311-5637/6/3/63

Internet

https://www.mdpi.com/2311-5637/6/3/63

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