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Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for Winemaking

Non-<i>Saccharomyces</i> yeasts have recently garnered significant interest in oenology. When co-inoculated with <i>Saccharomyces cerevisiae</i>, they contribute to the improvement of wine quality from a sensory point of view. In the present study, a group of yeasts previously isolated from manna an...

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Kaydedildi:
Asıl Yazarlar: Valentina Craparo, Enrico Viola, Azzurra Vella, Rosario Prestianni, Antonino Pirrone, Vincenzo Naselli, Filippo Amato, Daniele Oliva, Giuseppe Notarbartolo, Raffaele Guzzon, Luca Settanni, Giancarlo Moschetti, Nicola Francesca, Antonio Alfonzo
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: MDPI AG 2024-06-01
Seri Bilgileri:Beverages
Konular:
alcoholic fermentation
non-<i>Saccharomyces</i>
oenological selection
<i>Saccharomyces cerevisiae</i>
wine aroma
yeasts starter
Online Erişim:https://www.mdpi.com/2306-5710/10/3/48
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