Functional Characterization of Individual- and Mixed-Burgundian Saccharomyces cerevisiae Isolates for Fermentation of Pinot Noir

Functional Characterization of Individual- and Mixed-Burgundian Saccharomyces cerevisiae Isolates for Fermentation of Pinot Noir

Pinot noir has traditionally been fermented by native flora of multiple yeasts producing a complex combination of aromas and flavors. With the use of industrial dry yeasts, winemakers gained enological reliability and consistency in their wines, but lost diversity and complexity. This research evalu...

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Bibliographic Details
Main Authors: Emily Terrell, Margaret A. Cliff, Hennie J. J. Van Vuuren
Format: Article
Language:English
Published: MDPI AG 2015-03-01
Series:Molecules
Subjects:
wine
S. cerevisiae
fermentation
volatile compounds
novel yeast strains
Online Access:http://www.mdpi.com/1420-3049/20/3/5112

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