Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines

Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines

The occurrence of aroma constituents in sparkling wines, with direct impact on their organoleptic characteristics, is affected by several factors, for example the base-wine particularities, grapes cultivar conditions, inoculated yeasts, the aging stage, and wine-making practices. This study evaluate...

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Bibliographic Details
Main Authors: Valeriu V. Cotea, Mihai Cristian Focea, Camelia Elena Luchian, Lucia Cintia Colibaba, Elena Cristina Scutarașu, Niculaua Marius, Cătălin Ioan Zamfir, Andreea Popîrdă
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Foods
Subjects:
reverse-osmosis
yeasts
ethanol reduction
sparkling wines
volatile compounds
Online Access:https://www.mdpi.com/2304-8158/10/2/247

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