Aroma profile of Montepulciano d’Abruzzo wine fermented by single and co-culture starters of autochthonous Saccharomyces and non-Saccharomyces yeasts

Aroma profile of Montepulciano d’Abruzzo wine fermented by single and co-culture starters of autochthonous Saccharomyces and non-Saccharomyces yeasts

Montepulciano d’Abruzzo is a native grape variety of Vitis vinifera L., grown in central Italy and used for production of high quality red wines. Limited studies have been carried out to improve its enological characteristics through the use of indigenous strains of Saccharomyces cerevisiae. The mai...

Полное описание

Библиографические подробности
Главные авторы: Rosanna eTofalo, Francesca ePatrignani, Rosalba eLanciotti, Giorgia ePerpetuini, Maria eSchirone, Paola eDi Gianvito, Daniel ePizzoni, Giuseppe eArfelli, Giovanna eSuzzi
Формат: Статья
Язык:English
Опубликовано: Frontiers Media S.A. 2016-04-01
Серии:Frontiers in Microbiology
Предметы:
Saccharomyces cerevisiae
Aroma compounds
Non-Saccharomyces
autochthonous yeast strains
Montepulciano d’Abruzzo wine
Online-ссылка:http://journal.frontiersin.org/Journal/10.3389/fmicb.2016.00610/full

Internet

http://journal.frontiersin.org/Journal/10.3389/fmicb.2016.00610/full

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