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The co-inoculation ratio of Hanseniaspora vineae-to-Saccharomyces cerevisiae correlates with aroma metabolic features in wine.

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Bibliographic Details
Title: The co-inoculation ratio of Hanseniaspora vineae-to-Saccharomyces cerevisiae correlates with aroma metabolic features in wine.
Authors: Gallo, Adelaide1,2 (AUTHOR), Roman, Tomas1 (AUTHOR) tomas.roman@fmach.it, Paolini, Mauro1 (AUTHOR), Cappello, Nicola1 (AUTHOR), Castello, Denis2 (AUTHOR), Schiavon, Silvia1 (AUTHOR), Guzzon, Raffaele1 (AUTHOR), Carrau, Francisco3 (AUTHOR), Schneider, Rémi4 (AUTHOR), Larcher, Roberto1 (AUTHOR)
Source: European Food Research & Technology. Dec2024, Vol. 250 Issue 12, p2907-2919. 13p.
Database: Hospitality & Tourism Complete
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Description
ISSN:14382377
DOI:10.1007/s00217-024-04588-8