TY  - JOUR 
AU  - López Enríquez, Lorena
AU  - Vila Crespo, Josefina María
AU  - Rodríguez Nogales, José Manuel
AU  - Fernández Fernández, Encarnación
AU  - Ruipérez Prádanos, Violeta
PY  - 2023
SN  - 2311-5637
UR  - https://uvadoc.uva.es/handle/10324/67935
AB  - Two strains of Saccharomyces cerevisiae (Sc01 and Sc02) and one strain of Wickerhamomyces anomalus (Wa) were isolated from organic Verdejo spontaneous fermentations and used for the development of experimental winemaking. Sc01 and Sc02 represented...
LA  - eng
PB  - MDPI
KW  - Wine
KW  - Yeasts
KW  - Levadura
KW  - Vinos blancos
KW  - Wine and wine making - Quality control
KW  - Vinos y vinificación - Calidad - Control
KW  - Verdejo (Vino)
KW  - Aromatic profile
KW  - Uvas - Análisis
KW  - Fermentation
KW  - Fermentación
KW  - Microbiology
KW  - Food science
KW  - Viticulture
KW  - Viticultura
TI  - Modulation of the aromatic profile of verdejo wine through sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae
DO  - 10.3390/fermentation9110977
ER  -