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...

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Detalhes bibliográficos

Principais autores:	Doris Delač Salopek, Ivana Horvat, Ana Hranilović, Tomislav Plavša, Sanja Radeka, Igor Pasković, Igor Lukić
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2022-10-01
coleção:	Foods
Assuntos:	non-<i>Saccharomyces</i> yeasts sequential inoculation volatile aroma compounds esters GC/MS Malvazija istarska wine
Acesso em linha:	https://www.mdpi.com/2304-8158/11/19/3088
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