SO₂ Management and Yeast Inoculation Strategies (NoSO₂-Spont, NoSO₂Sc, SO₂Sc) During Fermentation Shape the Chemical, Polyphenolic, Microbiological, and Sensory Profiles of ‘Solaris’ White Wine

Consumer interest in low-SO₂ white wines is increasing; however, such approaches may reduce compositional and sensory predictability. This study evaluates how three fermentation strategies—SO₂ addition and <i>Saccharomyces cerevisiae</i> ES181 inoculation (SO₂Sc), sp...

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Hlavní autoři:	Magdalena Błaszak, Ireneusz Ochmian, Ireneusz Kapusta, Sabina Lachowicz-Wiśniewska
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2026-04-01
Edice:	Molecules
Témata:	spontaneous fermentation sulphur dioxide (SO<sub>2</sub>) management <i>Saccharomyces cerevisiae</i> polyphenolic profile volatile acidity
On-line přístup:	https://www.mdpi.com/1420-3049/31/8/1344
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