Management of in-Amphora “Trebbiano Toscano” Wine Production: Selection of Indigenous <i>Saccharomyces cerevisiae</i> Strains and Influence on the Phenolic and Sensory Profile

Management of in-Amphora “Trebbiano Toscano” Wine Production: Selection of Indigenous <i>Saccharomyces cerevisiae</i> Strains and Influence on the Phenolic and Sensory Profile

The use of earthenware amphorae in winemaking can give wines unique attributes enhancing their typicity. Therefore, in this study, spontaneous and inoculated in-amphora fermentations of Trebbiano Toscano grape must were monitored to assess the <i>Saccharomyces cerevisiae</i> strains occu...

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Bibliographic Details
Main Authors: Simona Guerrini, Damiano Barbato, Silvia Mangani, Donatella Ganucci, Giacomo Buscioni, Viola Galli, Andrea Triossi, Lisa Granchi
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Foods
Subjects:
amphorae
indigenous yeast strains
<i>Saccharomyces cerevisiae</i>
alcoholic fermentation
wine
polyphenols
Online Access:https://www.mdpi.com/2304-8158/12/12/2372

Internet

https://www.mdpi.com/2304-8158/12/12/2372

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