Fermentations using different yeast strains can result in varying concentrations of volatile
thiols and substantial sensory effects in young Sauvignon blanc wines. These yeast-derived …

There are a number of aroma compounds that are fundamental to the sensory properties of
Sauvignon Blanc wines. Two such classes of compounds are volatile thiols and esters, both …

The main objective of this study was to investigate the effect of different Saccharomyces
cerevisiae wine yeast strains on the concentration of aroma-enhancing volatile thiols and …

The use of selected Saccharomyces cerevisiae starter strains in pure fermentation is widely
diffused in winemaking. Indeed, S. cerevisiae is able to suppress the wild microbial …

Consumer acceptance testing has been only recently applied in wine research, to assess
wine sensory attributes that affect hedonic liking. The aim of this study was to investigate the …

Grape must is a complex medium, and during wine production numerous biochemical
pathways and metabolic reactions are taking place simultaneously to produce a specific …

Alcoholic fermentation using Saccharomyces wine yeast is an effective means of modulating
wine aroma. This study investigated the impact of coinoculating commercial yeast strains …

In recent years, studies have reported the positive influence of non-Saccharomyces yeast on
wine quality. Many grape varieties under mixed or sequential inoculation show an overall …

Despite being used chiefly for fermenting the sugars of grape must to alcohol, wine yeasts
(most prominently Saccharomyces cerevisiae) play a pivotal role in the final aroma profiles …

Different winemaking practices have been tried to improve wine quality and differentiate
wine styles. Low temperature fermentation has been proposed to enhance the aroma profile …