Contribution of a Brazilian Torulaspora delbrueckii isolate and a commercial Saccharomyces cerevisiae to the aroma profile and sensory characteristics of Moscato Branco wines

Australian Journal of Grape and Wine Research

Volumn 24, Issue 4, 2018, Pages 461-468

  Marcon, A R ^a   Schwarz, L V ^a   Dutra, S V ^a   Moura, S ^a   Agostini, F ^a   Delamare, A P L ^a   Echeverrigaray, S ^a  

^a UNIVERSITY OF CAXIAS DO SUL   (Brazil)

Author keywords

aroma compound; co fermentation; Saccharomyces cerevisiae; sensory evaluation; Torulaspora delbrueckii

Indexed keywords

EID: 85045841361     PISSN: 13227130     EISSN: 17550238     Source Type: Journal    
DOI: 10.1111/ajgw.12347     Document Type: Article

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