Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine
The spontaneous alcoholic fermentations of Moscato Bianco and Welschriesling must were carried out to retrieve indigenous yeasts. We confirmed that those fermentations, conducted with non-Saccharomyces and indigenous Saccharomyces cerevisiae yeasts, can generate high amounts of aroma compounds in wi...
שמור ב:
| Principais autores: | , , |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Czech Academy of Agricultural Sciences
2017-08-01
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| סדרה: | Czech Journal of Food Sciences |
| נושאים: | |
| גישה מקוונת: | https://cjfs.agriculturejournals.cz/artkey/cjf-201704-0006_indigenous-yeasts-perform-alcoholic-fermentation-and-produce-aroma-compounds-in-wine.php |
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