Oenology research

Page 1 of 41234
Effect of yeast species on red wines

Effect of yeast species on red wines

Introduction Non-Saccharomyces yeast species contribute to the aroma and flavour of wine due to metabolic products resulting from their growth. These metabolites include terpenoids, esters, higher alcohols, glycerol, acetaldehyde, acetic acid and succinic acid. The...
Page 1 of 41234