Influence of indigenous non-Saccharomyces yeast strains on the physicochemical and sensory properties of wine fermentation: a promising approach to enhancing wine quality

Influence of indigenous non-Saccharomyces yeast strains on the physicochemical and sensory properties of wine fermentation: a promising approach to enhancing wine quality

This study explores the potential of indigenous non-Saccharomyces yeasts isolated from Vitis vinifera L. grape skins to improve the quality of regional wines by enhancing their physicochemical and sensory characteristics. Five promising yeast strains were identified at different stages of fermentati...

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Bibliographic Details
Main Authors: Sathivel Thivijan, Dayani Pavalakumar, Chathuri J. Gunathunga, Lanka J. S. Undugoda, Pathmalal M. Manage, Ruwani N. Nugara, Pasan C. Bandara, Kasun M. Thambugala, Fahad Al-Asmari, Itthayakorn Promputtha
Format: Article
Language:English
Published: Frontiers Media S.A. 2024-12-01
Series:Frontiers in Cellular and Infection Microbiology
Subjects:
fermentation kinetics
Hanseniaspora uvarum
HPLC
sensory attributes
Vitis vinifera
Online Access:https://www.frontiersin.org/articles/10.3389/fcimb.2024.1495177/full
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https://www.frontiersin.org/articles/10.3389/fcimb.2024.1495177/full

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