Chemometric Differentiation of White Wines from a Low-Aromatic Grape Obtained by Spontaneous Fermentation, Enriched with Non-<i>Saccharomyces</i>, or with a High-Glutathione-Producing <i>Saccharomyces</i> Yeast

Chemometric Differentiation of White Wines from a Low-Aromatic Grape Obtained by Spontaneous Fermentation, Enriched with Non-<i>Saccharomyces</i>, or with a High-Glutathione-Producing <i>Saccharomyces</i> Yeast

This work focuses on the establishment of analytical and sensory differences between young wines obtained from the same grape must fermented using different strategies. The main purpose is to provide winemakers with objective criteria to help them to choose the best fermentation method to obtain the...

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Bibliographic Details
Main Authors: Raquel Muñoz-Castells, Juan Moreno, Teresa García-Martínez, Juan Carlos Mauricio, Jaime Moreno-García
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Fermentation
Subjects:
spontaneous fermentation
active dry yeast
wine
chemometric
glutathione
volatile compounds
Online Access:https://www.mdpi.com/2311-5637/9/12/1023

Internet

https://www.mdpi.com/2311-5637/9/12/1023

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