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Effect of <i>Saccharomyces cerevisiae</i> and <i>Saccharomyces pastorianus</i> Co-Inoculation on Alcoholic Fermentation Behavior and Aromatic Profile of Sauvignon Blanc Wine

Enhancing the sensory profile of wines by exposing the aromas of the grape variety through the involvement of microorganisms has always been a challenge in winemaking. The aim of our work was to evaluate the impact of different fermentation schemes by using mixed and pure cultures of different <i>Sa...

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Principais autores: Maria Dimopoulou, Elli Goulioti, Vicky Troianou, Chrisavgi Toumpeki, Spiros Paramithiotis, Yves Gosselin, Etienne Dorignac, Georgios Papadopoulos, Yorgos Kotseridis
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2022-10-01
Colecção:Fermentation
Assuntos:
<i>S. pastorianus</i>
yeast interaction
Sauvignon blanc
varietal aromas
wine typicity
Acesso em linha:https://www.mdpi.com/2311-5637/8/10/539
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