Indigenous yeast can increase the phenolic acid and volatile ester compounds in Petit Manseng wine

Indigenous yeast can increase the phenolic acid and volatile ester compounds in Petit Manseng wine

IntroductionIndigenous yeasts are generally found in grapes, vineyards, and natural environments. Sequential inoculation and fermentation with non-Saccharomyces cerevisiae yeast (H30) and Saccharomyces cerevisiae (YT13) also improve the flavor of wine.MethodsThis study sequentially inoculated fermen...

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Bibliographic Details
Main Authors: Yanyu Wang, Miao Wang, Wenjuan Li, Xinyuan Wang, Weifu Kong, Weidong Huang, Jicheng Zhan, Guangli Xia, Yilin You
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-12-01
Series:Frontiers in Nutrition
Subjects:
indigenous yeasts
Petit Manseng wine
phenolic acid compounds
volatile ester compounds
sensory characteristics
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.1031594/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2022.1031594/full

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