Formation of Aromatic and Flavor Compounds in Wine: A Perspective of Positive and Negative Contributions of Non-<em>Saccharomyces</em> Yeasts
Wine is a complex matrix that involves compounds of different chemical nature, with volatile compounds being primarily responsible for the aromatic quality of the wine. The formation of these volatile compounds is mainly due to yeasts’ metabolism during alcoholic fermentation. Several studies in the...
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| Autores principales: | , , |
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| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
| Publicado: |
IntechOpen
2020
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| Materias: | |
| Acceso en línea: | https://www.intechopen.com/chapters/72364 |
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