At present, not only high end classic sparkling wines but also less “austere” sparkling wines with high youth appeal, are finding a satisfying position in the market. It certainly seemed to be a good idea to look into the role that different yeast strains have on the determination and modification, during the refermentation, of the fermentation volatile compounds responsible for the much sought after “fruity sensation” of sparkling wines that are made to be drank young

Nicolini, G.; Roman, T.; Moser, S.; Tonidandel, L.; Guzzon, R.; Raveane, L.; Larcher, R. (2015). Aroma and fermentation performance of yeast strains in ready to drink sparkling wine production. INFOWINE, 3 (3): 1-5. handle: http://hdl.handle.net/10449/33049

Aroma and fermentation performance of yeast strains in ready to drink sparkling wine production

Nicolini, Giorgio;Roman, Tomas;Moser, Sergio;Tonidandel, Loris;Guzzon, Raffaele;Larcher, Roberto
2015

Abstract

At present, not only high end classic sparkling wines but also less “austere” sparkling wines with high youth appeal, are finding a satisfying position in the market. It certainly seemed to be a good idea to look into the role that different yeast strains have on the determination and modification, during the refermentation, of the fermentation volatile compounds responsible for the much sought after “fruity sensation” of sparkling wines that are made to be drank young
Settore CHIM/10 - CHIMICA DEGLI ALIMENTI
Nicolini, G.; Roman, T.; Moser, S.; Tonidandel, L.; Guzzon, R.; Raveane, L.; Larcher, R. (2015). Aroma and fermentation performance of yeast strains in ready to drink sparkling wine production. INFOWINE, 3 (3): 1-5. handle: http://hdl.handle.net/10449/33049
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