Inoculation of grape musts with single strains of Saccharomyces cerevisiae yeast reduces the diversity of chemical profiles of wines

Anecdotal evidence suggests that spontaneous alcoholic fermentation of grape juice is becoming a more popular option in global wine production. Wines produced from the same grape juice by inoculation or spontaneous fermentation usually present distinct chemical and sensorial profiles. Inoculation ha...

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Bibliographische Detailangaben
Veröffentlicht in:PLoS One
Hauptverfasser: Philipp, Christian, Bagheri, Bahareh, Horacek, Micha, Eder, Phillip, Bauer, Florian Franz, Setati, Mathabatha Evodia
Format: Artigo
Sprache:Inglês
Veröffentlicht: Public Library of Science 2021
Schlagworte:
Research Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC8297920/
https://ncbi.nlm.nih.gov/pubmed/34292980
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0254919
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