Exploring <i>Metschnikowia pulcherrima</i> as a Co-Fermenter with <i>Saccharomyces cerevisiae</i>: Influence on Wine Aroma during Fermentation and Ageing

Exploring <i>Metschnikowia pulcherrima</i> as a Co-Fermenter with <i>Saccharomyces cerevisiae</i>: Influence on Wine Aroma during Fermentation and Ageing

Non-<i>Saccharomyces</i> yeasts, particularly <i>Metschnikowia pulcherrima</i>, are considered alternatives to SO<sub>2</sub> in winemaking, combating specific microorganisms. The sensory profile of the wine is contingent upon the type of yeast, the fermentation c...

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Bibliographic Details
Main Authors: Lesly L. Torres-Díaz, Rebeca Murillo-Peña, Miquel Iribarren, Itziar Sáenz de Urturi, Sandra Marín-San Román, Miriam González-Lázaro, Eva P. Pérez-Álvarez, Teresa Garde-Cerdán
Format: Article
Language:English
Published: MDPI AG 2024-04-01
Series:Beverages
Subjects:
<i>Saccharomyces cerevisiae</i>
non-<i>Saccharomyces</i> yeast
<i>Metschnikowia pulcherrima</i>
sequential fermentation
volatile composition
red wine
Online Access:https://www.mdpi.com/2306-5710/10/2/26

Internet

https://www.mdpi.com/2306-5710/10/2/26

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