Diversity of Volatile Aroma Compound Composition Produced by Non-<i>Saccharomyces</i> Yeasts in the Early Phase of Grape Must Fermentation

There is a lack of studies evaluating the metabolic contribution of non-<i>Saccharomyces</i> yeasts in early fermentation phases. This study aimed to investigate the volatile aroma profiles produced by various non-<i>Saccharomyces</i> yeasts just before sequential inoculation with <i>Saccharomyces c...

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Doris Delač Salopek, Ivana Horvat, Ana Hranilović, Tomislav Plavša, Sanja Radeka, Igor Pasković, Igor Lukić
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	MDPI AG 2022-10-01
Цуврал:	Foods
Нөхцлүүд:	non-<i>Saccharomyces</i> yeasts sequential inoculation volatile aroma compounds esters GC/MS Malvazija istarska wine
Онлайн хандалт:	https://www.mdpi.com/2304-8158/11/19/3088
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!