Physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ wines fermented with Saccharomyces and non-Saccharomyces yeasts

The sensory quality of wines is affected by the compounds produced by the action of the yeasts used in alcoholic fermentation. This work aimed at assessing the physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ white wines produced by using the Saccharomyces and non-Saccharom...

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Hauptverfasser:	Quincozes, Lorena, Marcon, Ângela Rossi, Spinelli, Fernanda Rodrigues, Gabbardo, Marcos, Eckhardt, Daniel Pazzini, Wellynthon Machado Da Cunha, Costa, Vagner Brasil, Jacques, Rodrigo Josemar Seminoti, Schumacher, Rafael Lizandro
Format:	Dataset
Sprache:	eng
Schlagworte:	Agricultural Biotechnology not elsewhere classified FOS: Agricultural biotechnology
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