The contribution of indigenous non-Saccharomyces wine yeast to improved aromatic quality of Cabernet Sauvignon wines by spontaneous fermentation

Published 2016 View Full Article

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Title
The contribution of indigenous non-Saccharomyces wine yeast to improved aromatic quality of Cabernet Sauvignon wines by spontaneous fermentation
Authors
Keywords
Wine, Spontaneous fermentation, Inoculated fermentation, Indigenous non-, Saccharomyces, yeast, Volatile aroma compounds
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 71, Issue -, Pages 356-363
Publisher
Elsevier BV
Online
2016-04-22
DOI
10.1016/j.lwt.2016.04.031

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