Influence of <i>L. thermotolerans</i> and <i>S. cerevisiae</i> Commercial Yeast Sequential Inoculation on Aroma Composition of Red Wines (Cv Trnjak, Babic, Blatina and Frankovka)

Even though <i>Saccharomyces cerevisiae</i> starter cultures are still largely used nowadays, the non-<i>Saccharomyces</i> contribution is re-evaluated, showing positive enological characteristics. Among them, <i>Lachancea thermotolerans</i> is one of the key yeas...

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Bibliographic Details
Main Authors: Ana-Marija Jagatić Korenika, Ivana Tomaz, Darko Preiner, Marina Lavrić, Branimir Šimić, Ana Jeromel
Format: Article
Language:English
Published: MDPI AG 2020-12-01
Series:Fermentation
Subjects:
Online Access:https://www.mdpi.com/2311-5637/7/1/4