Influence of sequential and mixed fermentations with non-Saccharomyces yeasts on the sensory profile of red wine

Iris Loira,Antonio Morata Barrado,Piergiorgio Comuzzo,M. Carmen Gonzalez Chamorro,Fernando Calderon Fernandez,José Antonio Suárez-Lepe

Influence of sequential and mixed fermentations with non-Saccharomyces yeasts on the sensory profile of red wine

2014

Iris Loira
Antonio Morata Barrado
Piergiorgio Comuzzo
M. Carmen Gonzalez Chamorro
Fernando Calderon Fernandez
José Antonio Suárez-Lepe

The aim of this work is to evaluate the influence of S. pombe and T. delbrueckii species on the sensory quality of red wine when used in sequential and mixed fermentations with S. cerevisiae.

Keywords:

Wine
Saccharomyces
Sensory profile
Biotechnology
Food science
Sensory system
Art
Biology

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