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Co-fermentation with Pichia kluyveri increases varietal thiols in Sauvignon blanc

When these authors fermented Sauvignon blanc juice with a specific mix of Saccharomyces and non-Saccharomyces yeast, they obtained higher levels of thiols that when they fermented the same juice with either strain alone.

 

The full text is available at: http://www3.interscience.wiley.com/cgi-bin/fulltext/121433891/PDFSTART

 

207 co-fermentation with Pichia increases SB aroma .pdf