Distinctive chemical and aromatic composition of red wines produced by Saccharomyces cerevisiae co-fermentation with indigenous and commercial non-Saccharomyces strains
Boqin Zhang, Violeta Ivanova‐Petropulos, Chang‐Qing Duan, Guoliang Yan
Topics & Concepts
Torulaspora delbrueckiiFermentationWineFood scienceSaccharomycesMalolactic fermentationChemistryAcetic acidAroma of wineWine faultYeastSaccharomyces cerevisiaeFlavorYeast in winemakingLactic acidBiologyOrganic chemistryBiochemistryBacteriaGeneticsFermentation and Sensory AnalysisHorticultural and Viticultural ResearchWine Industry and Tourism