The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference

Author:

King Ellena S.,Kievit Robyn L.,Curtin Chris,Swiegers Jan H.,Pretorius Isak S.,Bastian Susan E.P.,Leigh Francis I.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

1. Co-fermentation with Pichia kluyveri increases varietal thiol concentrations in Sauvignon Blanc;Anfang;Australian Journal of Grape and Wine Research,2009

2. A homozygous diploid subset of commercial wine yeast strains;Bradbury;Antonie van Leeuwenhoek,2005

3. Practical applications of sensory research: Effect of glass shape, yeast strain, and terroir on wine flavour;Fischer,2000

4. Influence of a Saccharomyces cerevisiae selected strain in the volatile composition of rose wines. Evolution during fermentation;Fraile;Journal of Agricultural and Food Chemistry,2000

5. Use of oligo-strain yeast cultures to increase complexity of wine aroma;Grossmann;Viticulture and Enological Science,1996

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