Understanding the Contribution of Co-Fermenting Non-Saccharomyces and Saccharomyces Yeasts to Aroma Precursor Degradation and Formation of Sensory Profiles in Wine Using a Model System
Comprehensive yeast strain characterization is an important issue for the wine industry as market demands require controlled production of distinctive high-quality wines. Glycosides form an important reservoir of varietal grape wine aroma, and their hydrolysis into olfactory-active compounds essenti...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2023-10-01
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Series: | Fermentation |
Subjects: | |
Online Access: | https://www.mdpi.com/2311-5637/9/11/931 |