Exceptional fermentation characteristics
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Helmut Gangl; Maria Batusic; Gabriele Tscheik; Wolfgang Tiefenbrunner; Claudia H
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Article
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2009
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Elsevier
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English
⚖ 591 KB
In the present article we describe the fermentation characteristics of some novel, natural yeast hybrids (S. cerevisiaexS. kudriavzevii), isolated from Austrian vineyards, and their significance for the aroma spectra of wines they produced. S. cerevisiae, S. bayanus var. uvarum and S. kudriavzevii w