Cashew wine and volatile compounds produced during fermentation by non-Saccharomyces and Saccharomyces yeast
Ester Seixas Bullé Rêgo, Carlos A. Rosa, Ana Luiza Freire, Ana Maria de Resende Machado, Fátima de Cássia Oliveira Gomes, Ayslan Santos Pereira da Costa, Marcelo da Costa Mendonça, María Lucila Hernández-Macedo, Francine Ferreira Padilha
Topics & Concepts
Torulaspora delbrueckiiFermentationFood scienceWineYeastSaccharomycesWinemakingOrganolepticAcetic acidChemistrySaccharomyces cerevisiaeYeast in winemakingFermentation in winemakingBiochemistryFermentation and Sensory AnalysisBiochemical and biochemical processesHorticultural and Viticultural Research