It has been studied the volatile composition of Glera and Chardonnay wines produced with a sequential inoculation protocol of the Hanseniaspora vineae strain Hv205 and a commercial Saccharomyces cerevisiae. Results evinced the overproduction of ß-phenylethyl acetate compared to Saccharomyces, thus contributing to increase rose-like hints in wine associated to this compound
Gallo, A.; Roman Villegas, T.; Paolini, M.; Cappello, N.; Nardin, T.; Larcher, R. (2022). Oenological potential of the Hanseniaspora vineae strain Hv205. In: 4. MS Wine Day, Carlentini (SR), 22-24 giugno 2022: 48-49. handle: https://hdl.handle.net/10449/77476
Oenological potential of the Hanseniaspora vineae strain Hv205
Gallo, A.Primo
;Roman Villegas, T.;Paolini, M.;Cappello, N.;Nardin, T.;Larcher, R.Ultimo
2022-01-01
Abstract
It has been studied the volatile composition of Glera and Chardonnay wines produced with a sequential inoculation protocol of the Hanseniaspora vineae strain Hv205 and a commercial Saccharomyces cerevisiae. Results evinced the overproduction of ß-phenylethyl acetate compared to Saccharomyces, thus contributing to increase rose-like hints in wine associated to this compound
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