Effect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas in semi-synthetic Tempranillo wines
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Title
Effect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas in semi-synthetic Tempranillo wines
Authors
Keywords
Saccharomyces eubayanus, Saccharomyces uvarum, Saccharomyces kudriavzevii, Wine longevity, Fruity branched ethyl esters, Ethyl leucate, β-Ionone
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 365, Issue -, Pages 109554
Publisher
Elsevier BV
Online
2022-01-26
DOI
10.1016/j.ijfoodmicro.2022.109554
References
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