Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds

Wine fermentation processes are driven by complex microbial systems, which comprise eukaryotic and prokaryotic microorganisms that participate in several biochemical interactions with the must and wine chemicals and modulate the organoleptic properties of wine. Among these, yeasts play a fundamental...

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Sparad:
Bibliografiska uppgifter
I publikationen:Molecules
Huvudupphovsmän: Tufariello, Maria, Fragasso, Mariagiovanna, Pico, Joana, Panighel, Annarita, Castellarin, Simone Diego, Flamini, Riccardo, Grieco, Francesco
Materialtyp: Artigo
Språk:Inglês
Publicerad: MDPI 2021
Ämnen:
Review
Länkar:https://ncbi.nlm.nih.gov/pmc/articles/PMC7865429/
https://ncbi.nlm.nih.gov/pubmed/33530641
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules26030644
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