Evaluation of aroma enhancement for “Ecolly” dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae

Authors

Keywords

Rhodotorula mucilaginosa, Mixed inoculation, Wine aroma compounds, Sensory analysis, Partial least-squares regression (PLSR)

Journal

Volume 228, Issue -, Pages 550-559

Publisher

Elsevier BV

Online

2017-01-26

DOI

10.1016/j.foodchem.2017.01.113

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