Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production
Rosanna Tofalo, Giorgia Perpetuini, Alessio Pio Rossetti, Sara Gaggiotti, Andrea Piva, Lino Olivastri, Angelo Cichelli, Darío Compagnone, Giuseppe Arfelli
Topics & Concepts
Torulaspora delbrueckiiFood scienceWineAromaChemistryLeesSaccharomyces cerevisiaeStarterAroma of wineGlycerolYeastSaccharomycesBiochemistryFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesHorticultural and Viticultural Research