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Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines
The occurrence of aroma constituents in sparkling wines, with direct impact on their organoleptic characteristics, is affected by several factors, for example the base-wine particularities, grapes cultivar conditions, inoculated yeasts, the aging stage, and wine-making practices. This study evaluate...
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| Pubblicato in: | Foods |
|---|---|
| Autori principali: | , , , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2021
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7911823/ https://ncbi.nlm.nih.gov/pubmed/33530400 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10020247 |
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