The Effect of Yeast, Sugar and Sulfur Dioxide on the Volatile Compounds in Wine
The Effect of Yeast, Sugar and Sulfur Dioxide on the Volatile Compounds in Wine
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Publisher
Basel: MDPI AG
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Language
English
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Publisher
Basel: MDPI AG
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Contents
This study compares three yeast strains: two wild Saccharomyces cerevisiae strains (Sc1 and Sc5) and a commercial strain (Lc). The objective is to assess their fermentation efficiency and volatile compound production. The factors examined are yeast strain, initial sugar concentration of the must, and the presence of sulfur dioxide. Volatile aroma c...
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Full title
The Effect of Yeast, Sugar and Sulfur Dioxide on the Volatile Compounds in Wine
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TN_cdi_doaj_primary_oai_doaj_org_article_91a928fcd0d9446f88c1be2cb03abae0
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_91a928fcd0d9446f88c1be2cb03abae0
Other Identifiers
ISSN
2311-5637
E-ISSN
2311-5637
DOI
10.3390/fermentation9060541
