Benito S.,Technical University of Madrid |
Hofmann T.,Institute For Mikrobiologie Und Biochemie |
Laier M.,Institute For Mikrobiologie Und Biochemie |
Lochbuhler B.,Institute For Mikrobiologie Und Biochemie |
And 5 more authors.
European Food Research and Technology | Year: 2015
The production of nonvolatile and volatile compounds by different commercial non-Saccharomyces yeast strains in Riesling grape musts was monitored during fermentation, and the related changes in wine quality were noted. Sequential fermentations of Saccharomyces cerevisiae with Pichia kluyveri, Lachancea thermotolerans, or Metschnikowia pulcherrima were compared to a single fermentation using S. cerevisiae alone. The results from all developed analyses showed significant differences in several parameters including population kinetics, nonvolatile and volatile compounds, and sensorial parameters. © 2015 Springer-Verlag Berlin Heidelberg Source