Assessment of the content in volatile substances in dry white and red wines obtained with different yeast strains from the "Trifeshti" wine center
Saccharomyces cerevisiae is the predominant yeast species in spontaneous wine fermentations and thus it is the main responsible for the chemical and sensory properties of wines. The use of autochthonous yeast strains, besides assuring the maintenance of the typical sensory properties of the wines of...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of Agricultural and Forestry Sciences
2022-12-01
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| Series: | Romanian Journal of Horticulture |
| Subjects: | |
| Online Access: | https://romanianjournalofhorticulture.ro/wp-content/uploads/2022/12/19.165-170.pdf |