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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Detalhes bibliográficos

Principais autores:	Simona Guerrini, Damiano Barbato, Silvia Mangani, Donatella Ganucci, Giacomo Buscioni, Viola Galli, Andrea Triossi, Lisa Granchi
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2023-06-01
coleção:	Foods
Assuntos:	amphorae indigenous yeast strains <i>Saccharomyces cerevisiae</i> alcoholic fermentation wine polyphenols
Acesso em linha:	https://www.mdpi.com/2304-8158/12/12/2372
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