Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine
The type of yeast strain used for wine alcoholic fermentation dramatically affects its final volatile composition and, therefore, its sensory properties. In this study, the influence of four oenological <i>Saccharomyces</i> strains (three <i>S. cerevisiae</i> and one <i>...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-08-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/11/17/7767 |