Effect of indigenous S. cerevisiae strains on higher alcohols, volatile acids and esters in wine
Higher alcohols, volatile fatty acids, and esters are the most important volatiles and their formation is closely related to yeast strains employed during fermentation. In the present work, the effect of indigenous yeast strains on selected wine volatiles was examined using a highly sophisticated an...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2017-04-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201702-0005_effect-of-indigenous-s-cerevisiae-strains-on-higher-alcohols-volatile-acids-and-esters-in-wine.php |