Effect of strains from different <i>Saccharomyces</i> species used in different inoculation schemes on chemical composition and sensory characteristics of Sauvignon blanc wine

Effect of strains from different <i>Saccharomyces</i> species used in different inoculation schemes on chemical composition and sensory characteristics of Sauvignon blanc wine

Enhancing the sensory profile of wine using different microorganisms has always been a challenge in winemaking. The aim of our work was to evaluate the impact of different fermentation schemes by using mixed and pure cultures of three different Saccharomyces species at classic and cold inoculation...

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Bibliographic Details
Main Authors: Maria Dimopoulou, Vicky Troianou, Chrisavgi Toumpeki, Yves Gosselin, Étienne Dorignac, Yorgos Kotseridis
Format: Article
Language:English
Published: International Viticulture and Enology Society 2020-10-01
Series:OENO One
Subjects:
Non-conventional yeast species
Sauvignon blanc
wine typicity
varietal thiols
Online Access:https://oeno-one.eu/article/view/3240

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