PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of <i>Saccharomyces</i>/Non-<i>Saccharomyces</i> as a Case-Study

PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of <i>Saccharomyces</i>/Non-<i>Saccharomyces</i> as a Case-Study

The management of the alcoholic fermentation (AF) in wine is crucial to shaping product quality. Numerous variables (e.g., grape varieties, yeast species/strains, technological parameters) can affect the performances of this fermentative bioprocess. The fact that these variables are often interdepen...

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Bibliographic Details
Main Authors: Carmen Berbegal, Iuliia Khomenko, Pasquale Russo, Giuseppe Spano, Mariagiovanna Fragasso, Franco Biasioli, Vittorio Capozzi
Format: Article
Language:English
Published: MDPI AG 2020-05-01
Series:Fermentation
Subjects:
volatile organic compounds
proton-transfer reaction-mass spectrometry
<i>Saccharomyces cerevisiae</i>
<i>Metschnikowia pulcherrima</i>
<i>Torulaspora delbrueckii</i>
wine
Online Access:https://www.mdpi.com/2311-5637/6/2/55

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