Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine

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>...

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Bibliographic Details
Main Authors:	Alessandro Genovese, Nicola Caporaso, Luigi Moio
Format:	Article
Language:	English
Published:	MDPI AG 2021-08-01
Series:	Applied Sciences
Subjects:	yeasts volatile compounds white wine gas chromatography/olfactometry Aroma Extract Dilution Analysis (AEDA) alcoholic fermentation
Online Access:	https://www.mdpi.com/2076-3417/11/17/7767

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