Expanding the diversity of Chardonnay aroma through the metabolic interactions of Saccharomyces cerevisiae cocultures

Expanding the diversity of Chardonnay aroma through the metabolic interactions of Saccharomyces cerevisiae cocultures

Yeast co-inoculations in winemaking are often studied in the framework of modulating the aromatic profiles of wines. Our study aimed to investigate the impact of three cocultures and corresponding pure cultures of Saccharomyces cerevisiae on the chemical composition and the sensory profile of Chardo...

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Bibliographic Details
Main Authors: Fanny Bordet, Rémy Romanet, Florian Bahut, Jordi Ballester, Camille Eicher, Cristina Peña, Vicente Ferreira, Régis Gougeon, Anne Julien-Ortiz, Chloé Roullier-Gall, Hervé Alexandre
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-02-01
Series:Frontiers in Microbiology
Subjects:
wine
nitrogen metabolism
yeast-yeast interaction
Saccharomyces cerevisiae
fermentation
metabolomics (OMICS)
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2022.1032842/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2022.1032842/full

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