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

<p>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.</p><p>&nbsp;</p><p>The full text is available at:</p><p>&nbsp;</p>

207 co-fermentation with Pichia increases SB aroma .pdf