Non-Saccharomyces Yeast Strains, Aromatic Compounds and Sensory Analysis of Italy and Negra Criolla Pisco from the Moquegua Region of Peru

Non-Saccharomyces Yeast Strains, Aromatic Compounds and Sensory Analysis of Italy and Negra Criolla Pisco from the Moquegua Region of Peru

In this study, we aimed to isolate and phenotypically characterize non-Saccharomyces yeast strains (NSYSs) from the skin of aromatic (Italy) and non-aromatic (Negra Criolla) grapes from vineyards in Moquegua, Peru, typically used for the production of pisco. Our second objective was to characterize...

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Bibliographic Details
Main Authors: César Augusto Napa-Almeyda, Celia Criado, Jhony Mayta-Hancco, Marcial Silva-Jaimes, Luis Condezo-Hoyos, María Ángeles Pozo-Bayón
Format: Article
Language:English
Published: MDPI AG 2023-08-01
Series:Fermentation
Subjects:
Italy grape Pisco
Negra Criolla grape Pisco
microbiota
non-Saccharomyces yeast
volatile compounds
sensory descriptors
Online Access:https://www.mdpi.com/2311-5637/9/8/757

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