Volatile Fingerprints of Synthetic Wines Fermented by Different Oenological Yeast Strains

Volatile Fingerprints of Synthetic Wines Fermented by Different Oenological Yeast Strains

Background: The role of the <i>S. cerevisiae</i> strain in defining the volatile fingerprint is expressed throughout alcoholic fermentation and post-fermentation <i>sur lie</i> aging and is crucial for customizing the wine style. Methods: In this study, the alcoholic fermenta...

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Bibliographic Details
Main Authors: Sandra Pati, Ilaria Benucci, Giuseppe Rosiello, Marco Esti
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Beverages
Subjects:
<i>S. cerevisiae</i> strain
commercial oenological yeast
synthetic grape must
alcoholic fermentation
GC-MS analysis
fermentative volatiles
Online Access:https://www.mdpi.com/2306-5710/10/4/122
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