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SO<sub>2</sub> Management and Yeast Inoculation Strategies (NoSO<sub>2</sub>-Spont, NoSO<sub>2</sub>Sc, SO<sub>2</sub>Sc) During Fermentation Shape the Chemical, Polyphenolic, Microbiological, and Sensory Profiles of ‘Solaris’ White Wine

Consumer interest in low-SO<sub>2</sub> white wines is increasing; however, such approaches may reduce compositional and sensory predictability. This study evaluates how three fermentation strategies—SO<sub>2</sub> addition and <i>Saccharomyces cerevisiae</i> ES181 inoculation (SO<sub>2</sub>Sc), sp...

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Principais autores: Magdalena Błaszak, Ireneusz Ochmian, Ireneusz Kapusta, Sabina Lachowicz-Wiśniewska
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2026-04-01
coleção:Molecules
Assuntos:
spontaneous fermentation
sulphur dioxide (SO<sub>2</sub>) management
<i>Saccharomyces cerevisiae</i>
polyphenolic profile
volatile acidity
Acesso em linha:https://www.mdpi.com/1420-3049/31/8/1344
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