Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts

Autor: Rémi Guérin-Schneider, Sandrine Rousseaux, Damien Steyer, Mohand Sadoudi, Josep Caixach, Joan-Josep Gallardo-Chacón, Hervé Alexandre, Stefania Vichi, Raphaëlle Tourdot-Maréchal, Jordi Ballester

Publikováno v: Food Microbiology
Food Microbiology, Elsevier, 2012, 32 (2), pp.243-53. ⟨10.1016/j.fm.2012.06.006⟩
Food Microbiology, Elsevier, 2012, 32 (2), pp.243-53. 〈10.1016/j.fm.2012.06.006〉

International audience; There has been increasing interest in the use of selected non-Saccharomyces yeasts in co-culture with Saccharomyces cerevisiae. The main reason is that the multistarter fermentation process is thought to simulate indigenous fe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8025d715f8cbfef2d1d66d9ce8c353b5
https://doi.org/10.1016/j.fm.2012.06.006