Diversity of Volatile Aroma Compound Composition Produced by Non-<i>Saccharomyces</i> Yeasts in the Early Phase of Grape Must Fermentation

Diversity of Volatile Aroma Compound Composition Produced by Non-<i>Saccharomyces</i> Yeasts in the Early Phase of Grape Must Fermentation

There is a lack of studies evaluating the metabolic contribution of non-<i>Saccharomyces</i> yeasts in early fermentation phases. This study aimed to investigate the volatile aroma profiles produced by various non-<i>Saccharomyces</i> yeasts just before sequential inoculation...

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Bibliographic Details
Main Authors: Doris Delač Salopek, Ivana Horvat, Ana Hranilović, Tomislav Plavša, Sanja Radeka, Igor Pasković, Igor Lukić
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Foods
Subjects:
non-<i>Saccharomyces</i> yeasts
sequential inoculation
volatile aroma compounds
esters
GC/MS
Malvazija istarska wine
Online Access:https://www.mdpi.com/2304-8158/11/19/3088

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