2022
DOI: 10.1111/1750-3841.16418
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Sensory properties of 6‐ and 18‐month‐stored wines made with pectinase‐producing non‐Saccharomyces yeasts

Abstract: Recently, the use and commercial availability of non-Saccharomyces yeasts (NSY) in winemaking to reduce alcohol content have increased. However, research exploring the influence on sensory quality of the wine, particularly during storage, is limited. Therefore, the objective of this study was to characterize the sensory profiles of Merlot and Chardonnay wines made with pectinaseproducing NSY, with added substrate, that is, pectin. Apple pectin (0 or 0.5 g/L) was added to Merlot and Chardonnay grape musts after… Show more

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