The multi-yeast strain composition of wine fermentations has been well established. However, the effect of multiple strains of Saccharomyces spp. on wine flavour is unknown. Here, we demonstrate that multiple strains of Saccharomyces grown together in grape juice can affect the profile of aroma compounds that accumulate during fermentation. A metabolic footprint of each yeast in monoculture, mixed cultures or blended wines was derived by gas chromatography - mass spectrometry measurement of volatiles accumulated during fermentation. The resultant ion spectrograms were transformed and compared by principal-component analysis. The principal-component analysis showed that the profiles of compounds present in wines made by mixed-culture ferment...
International audienceAlcoholic fermentation is known to be a key stage in the winemaking process th...
International audienceThere has been increasing interest in the use of selected non-Saccharomyces ye...
The aroma of wine can be classified accordingly to its origin, in varietal aroma, pre-fermentative a...
The multi-yeast strain composition of wine fermentations has been well established. However, the eff...
The multi-yeast strain composition of wine fermentations has been well established. However, the eff...
The multi-yeast strain composition of wine fermentations has been well established. However, the eff...
International audienceAs a complex microbial ecosystem, wine is a particularly interesting model for...
International audienceAs a complex microbial ecosystem, wine is a particularly interesting model for...
International audienceAs a complex microbial ecosystem, wine is a particularly interesting model for...
International audienceAs a complex microbial ecosystem, wine is a particularly interesting model for...
International audienceAs a complex microbial ecosystem, wine is a particularly interesting model for...
International audienceAlcoholic fermentation is known to be a key stage in the winemaking process th...
Alcoholic fermentation is known to be a key stage in the winemaking process that directly impacts th...
Alcoholic fermentation is known to be a key stage in the winemaking process that directly impacts th...
International audienceAlcoholic fermentation is known to be a key stage in the winemaking process th...
International audienceAlcoholic fermentation is known to be a key stage in the winemaking process th...
International audienceThere has been increasing interest in the use of selected non-Saccharomyces ye...
The aroma of wine can be classified accordingly to its origin, in varietal aroma, pre-fermentative a...
The multi-yeast strain composition of wine fermentations has been well established. However, the eff...
The multi-yeast strain composition of wine fermentations has been well established. However, the eff...
The multi-yeast strain composition of wine fermentations has been well established. However, the eff...
International audienceAs a complex microbial ecosystem, wine is a particularly interesting model for...
International audienceAs a complex microbial ecosystem, wine is a particularly interesting model for...
International audienceAs a complex microbial ecosystem, wine is a particularly interesting model for...
International audienceAs a complex microbial ecosystem, wine is a particularly interesting model for...
International audienceAs a complex microbial ecosystem, wine is a particularly interesting model for...
International audienceAlcoholic fermentation is known to be a key stage in the winemaking process th...
Alcoholic fermentation is known to be a key stage in the winemaking process that directly impacts th...
Alcoholic fermentation is known to be a key stage in the winemaking process that directly impacts th...
International audienceAlcoholic fermentation is known to be a key stage in the winemaking process th...
International audienceAlcoholic fermentation is known to be a key stage in the winemaking process th...
International audienceThere has been increasing interest in the use of selected non-Saccharomyces ye...
The aroma of wine can be classified accordingly to its origin, in varietal aroma, pre-fermentative a...