Application of Autochthonous Yeast Saccharomyces cerevisiae XG3 in Treixadura Wines from D.O. Ribeiro (NW Spain): Effect on Wine Aroma

Autor: Teresa Garde-Cerdán, Mar Vilanova, María Vázquez-Alén, Pilar Blanco

Publikováno v: Fermentation, Vol 7, Iss 31, p 31 (2021)
Digital.CSIC. Repositorio Institucional del CSIC
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Fermentation; Volume 7; Issue 1; Pages: 31
RIUR. Repositorio Institucional de la Universidad de La Rioja

Yeast plays an essential role in winemaking. Saccharomyces cerevisiae strains involved in fermentation determine the chemical and sensory characteristics of wines. S. cerevisiae XG3, isolated in Galicia (NW Spain), has desirable oenological potential

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a23b563af98d123ebd213b6f7ed84fe1
https://www.mdpi.com/2311-5637/7/1/31