Modulation of Wine Flavor using <i>Hanseniaspora uvarum</i> in Combination with Different <i>Saccharomyces cerevisiae</i>, Lactic Acid Bacteria Strains and Malolactic Fermentation Strategies

Modulation of Wine Flavor using <i>Hanseniaspora uvarum</i> in Combination with Different <i>Saccharomyces cerevisiae</i>, Lactic Acid Bacteria Strains and Malolactic Fermentation Strategies

<i>Hanseniaspora uvarum</i> is one of the predominant non-<i>Saccharomyces</i> yeast species found on grapes and in juice, but its effect on lactic acid bacteria (LAB) growth and wine flavor has not been extensively studied. Therefore, the interaction between <i>H. uvar...

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Bibliographic Details
Main Authors: Heinrich Du Plessis, Maret Du Toit, Hélène Nieuwoudt, Marieta Van der Rijst, Justin Hoff, Neil Jolly
Format: Article
Language:English
Published: MDPI AG 2019-07-01
Series:Fermentation
Subjects:
lactic acid bacteria
yeasts
chemical analyses
volatile compounds
sensory evaluation
shiraz
Online Access:https://www.mdpi.com/2311-5637/5/3/64

Internet

https://www.mdpi.com/2311-5637/5/3/64

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