The effect of wild Saccharomyces on composition and aroma of the Sauvignon blanc
S. D. Camargo Mendes, S. G. Arcari, M. R. Castrillon, S. S. Werner, P. Valente
The paper studies wild Saccharomyces strains from Southern Brazil to assess their impact on the aroma of Sauvignon Blanc wine through micro-fermentations and volatile compound analysis.
bioRxiv · Aug 3, 2020 · PreprintMicrobiology