Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy

Published 2019 View Full Article

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Title
Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy
Authors
Keywords
Non-conventional yeasts, Co-starter cultures, Wine quality, Volatile profile, Sensory analysis
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 318, Issue -, Pages 108470
Publisher
Elsevier BV
Online
2019-12-06
DOI
10.1016/j.ijfoodmicro.2019.108470

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