Production of aroma compounds by cryotolerant Saccharomyces species and hybrids at low and moderate fermentation temperatures.

@article{Gamero2013ProductionOA,
  title={Production of aroma compounds by cryotolerant Saccharomyces species and hybrids at low and moderate fermentation temperatures.},
  author={Amparo Gamero and Jordi Tronchoni and Amparo Querol and Carmela Belloch},
  journal={Journal of applied microbiology},
  year={2013},
  volume={114 5},
  pages={1405-14}
}
AIM Among the most important factors influencing wine quality are yeast strains and fermentation temperature. Fermentation at low temperature is presently used in winemaking to improve both aroma formation and retention. In this study, we have analysed the oenological characteristics of Tempranillo wines produced at 12 and 28°C by different Saccharomyces species and hybrids. METHODS AND RESULTS Low temperature had a strong influence on yeasts fermentation kinetics, increasing fermentation… CONTINUE READING