Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines
Antonio Alfonzo, Rosario Prestianni, Raimondo Gaglio, Michele Matraxia, Antonella Maggio, Vincenzo Naselli, Valentina Craparo, Natale Badalamenti, Maurizio Bruno, Paola Vagnoli, Luca Settanni, Giancarlo Moschetti, Nicola Francesca
Topics & Concepts
YeastAromaFood scienceFermentationEthanol fermentationWineChemistryStarterSaccharomyces cerevisiaeStrain (injury)DiacetylYeast in winemakingGlutathioneNutrientBiologyBiochemistryOrganic chemistryEnzymeAnatomyFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities