Effect of Yeast Assimilable Nitrogen Content on Fermentation Kinetics, Wine Chemical Composition and Sensory Character in the Production of Assyrtiko Wines

Effect of Yeast Assimilable Nitrogen Content on Fermentation Kinetics, Wine Chemical Composition and Sensory Character in the Production of Assyrtiko Wines

Two wild-type <i>Saccharomyces cerevisiae</i> yeast strains (Sa and Sb) were tested for white wine production using Assyrtiko grape of Santorini. A third commercial <i>Saccharomyces</i> strain was also studied for comparison reasons. Two concentrations of yeast extract and di...

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Bibliographic Details
Main Authors: Stefania Christofi, Seraphim Papanikolaou, Maria Dimopoulou, Antonia Terpou, Ionel Bogdan Cioroiu, Valeriu Cotea, Stamatina Kallithraka
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Applied Sciences
Subjects:
yeast assimilable nitrogen content (YAN)
wine fermentation starters
indigenous <i>Saccharomyces cerevisiae</i>
wine volatile compounds
wine organoleptic quality
terroir wines
Online Access:https://www.mdpi.com/2076-3417/12/3/1405

Internet

https://www.mdpi.com/2076-3417/12/3/1405

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