2018•Food Research InternationalOpen access

Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non- Saccharomyces/Saccharomyces yeasts

Rocío Escribano‐Viana, Lucía González‐Arenzana, Javier Portu, Patrocinio Garijo, Isabel López‐Alfaro, Rosa López, Pilar Santamaría, Ana Rosa Gutiérrez Viguera

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Key concepts: Torulaspora delbrueckii, Saccharomyces, Saccharomyces cerevisiae, Aroma of wine, Wine, Biology, Yeast, Food science

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Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non- Saccharomyces/Saccharomyces yeasts — Research Paper | ScholarLens