<i>Starmerella bacillaris</i> Released in Vineyards at Different Concentrations Influences Wine Glycerol Content Depending on the Vinification Protocols

<i>Starmerella bacillaris</i> Released in Vineyards at Different Concentrations Influences Wine Glycerol Content Depending on the Vinification Protocols

<i>Starmerella bacillaris</i> is a non-<i>Saccharomyces</i> yeast proposed for must fermentation together with <i>Saccharomyces cerevisiae</i> because of its high glycerol and moderate volatile acidity production. Furthermore, it was demonstrated that the same <...

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Bibliographic Details
Main Authors: Chiara Nadai, Vinícius da Silva Duarte, Jacopo Sica, Simone Vincenzi, Milena Carlot, Alessio Giacomini, Viviana Corich
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Foods
Subjects:
non-<i>Saccharomyces</i>
alcoholic fermentation
sequential inoculum
wine quality
biocontrol
Online Access:https://www.mdpi.com/2304-8158/12/1/3

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