Revealing the yeast modulation potential on amino acid composition and volatile profile of Arinto white wines by a combined chromatographic-based approach
Author:
Funder
Horizon 2020 Marie Skłodowska-Curie Actions
Fundação para a Ciência e a Tecnologia
Publisher
Elsevier BV
Subject
Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry
Reference40 articles.
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3. Volatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations;Liu;Int. J. Food Microbiol,2019
4. Fermentative volatilome modulation of Muscat Ottonel wines by using yeast starter cultures;Vararu;LWT- Food Science and Technology,2020
5. Function of yeast species and strains in wine flavour;Romano;Int. J. Food Microbiol,2003
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