The Effects of Flocculant Yeast or Spontaneous Fermentation Strategies Supplemented with an Organic Nitrogen-Rich Additive on the Volatilome and Organoleptic Profile of Wines from a Neutral Grape Variety

The Effects of Flocculant Yeast or Spontaneous Fermentation Strategies Supplemented with an Organic Nitrogen-Rich Additive on the Volatilome and Organoleptic Profile of Wines from a Neutral Grape Variety

The effects of spontaneous fermentation and the inoculation of grape must with a flocculant yeast starter culture, together with the supplementation of must with a commercial organic nitrogen compound (ONC), were analyzed. The microbiome during fermentation was tracked, and volatile compounds in the...

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Bibliographic Details
Main Authors: Raquel Muñoz-Castells, Fernando Sánchez-Suárez, Juan Moreno, José Manuel Álvarez-Gil, Jaime Moreno-García
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Applied Sciences
Subjects:
wine
volatilome
flocculant yeast
spontaneous fermentation
organic nitrogen
chemometric
Online Access:https://www.mdpi.com/2076-3417/15/8/4196
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