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Use of non-<i>Saccharomyces</i> yeasts in the <i>pris de mousse</i> of Lambrusco. Microbial evolution through alcoholic fermentation and effect on wine volatile profile

Lambrusco is a sparkling wine largely produced in the north of Italy, especially in the Emilia region. The possible application of two non-Saccharomyces yeasts in the secondary bottle fermentation (Champenoise method) was tested in combination with a commercial strain of S. cerevisiae to obtain wine...

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Principais autores: Raffaele, Mauro Paolini, Mario Malacarne, Tomas Roman, Vincenzo Naselli, Nicola Francesca, Roberto Larcher
Formato: Artigo
Idioma:Inglês
Publicado em: International Viticulture and Enology Society 2024-07-01
coleção:OENO One
Assuntos:
Lambrusco sorbara
Lambrusco Marani
Champenoise methods
sparkling wine
Hanseniaspora guilliermondii
Torulaspora delbrueckii
Acesso em linha:https://oeno-one.eu/article/view/7884
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