Management of in-Amphora “Trebbiano Toscano” Wine Production: Selection of Indigenous <i>Saccharomyces cerevisiae</i> Strains and Influence on the Phenolic and Sensory Profile

The use of earthenware amphorae in winemaking can give wines unique attributes enhancing their typicity. Therefore, in this study, spontaneous and inoculated in-amphora fermentations of Trebbiano Toscano grape must were monitored to assess the <i>Saccharomyces cerevisiae</i> strains occurring in eac...

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Váldodahkkit:	Simona Guerrini, Damiano Barbato, Silvia Mangani, Donatella Ganucci, Giacomo Buscioni, Viola Galli, Andrea Triossi, Lisa Granchi
Materiálatiipa:	Artigo
Giella:	Inglês
Almmustuhtton:	MDPI AG 2023-06-01
Ráidu:	Foods
Fáttát:	amphorae indigenous yeast strains <i>Saccharomyces cerevisiae</i> alcoholic fermentation wine polyphenols
Liŋkkat:	https://www.mdpi.com/2304-8158/12/12/2372
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