Physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ wines fermented with Saccharomyces and non-Saccharomyces yeasts

Physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ wines fermented with Saccharomyces and non-Saccharomyces yeasts

ABSTRACT: The sensory quality of wines is affected by the compounds produced by the action of the yeasts used in alcoholic fermentation. This work aimed at assessing the physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ white wines produced by using the Saccharomyces and non...

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Bibliographic Details
Main Authors: Lorena Quincozes, Ângela Rossi Marcon, Fernanda Rodrigues Spinelli, Marcos Gabbardo, Daniel Pazzini Eckhardt, Wellynthon Machado da Cunha, Vagner Brasil Costa, Rodrigo Josemar Seminoti Jacques, Rafael Lizandro Schumacher
Format: Article
Language:English
Published: Universidade Federal de Santa Maria 2020-04-01
Series:Ciência Rural
Subjects:
white wines
Torulaspora delbrueckii
Metschnikowia pulcherrima
volatile compounds
sensory analysis.
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000600751&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000600751&tlng=en

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