Effect of Sequential Inoculation with Non-<i>Saccharomyces</i> and <i>Saccharomyces</i> Yeasts on Riesling Wine Chemical Composition

Effect of Sequential Inoculation with Non-<i>Saccharomyces</i> and <i>Saccharomyces</i> Yeasts on Riesling Wine Chemical Composition

In recent years, studies have reported the positive influence of non-<i>Saccharomyces</i> yeast on wine quality. Many grape varieties under mixed or sequential inoculation show an overall positive effect on aroma enhancement. A potential impact by non-<i>Saccharomyces</i> yea...

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Bibliographic Details
Main Authors: Ophélie Dutraive, Santiago Benito, Stefanie Fritsch, Beata Beisert, Claus-Dieter Patz, Doris Rauhut
Format: Article
Language:English
Published: MDPI AG 2019-09-01
Series:Fermentation
Subjects:
sequential inoculation
<i>Saccharomyces</i>
non-<i>Saccharomyces</i>
Riesling
aroma compound
<i>Torulaspora delbrueckii</i>
<i>Pichia kluyveri</i>
<i>Lachancea thermotolerans</i>
Online Access:https://www.mdpi.com/2311-5637/5/3/79

Internet

https://www.mdpi.com/2311-5637/5/3/79

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