Potential of non-<i>Saccharomyces</i> yeast for improving the aroma and sensory profile of Prokupac red wine
This work aimed to analyse the effect of non-Saccharomyces yeasts on the volatile composition, aromatic profile and sensory properties of wine made from autochthonous Serbian grape variety Prokupac (Vitis vinifera). Fermentation was performed with two commercial yeasts, Metschnikowia pulcherrima an...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2021-04-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/3859 |