The dominance of commercial ADYs and their correlation between fungal diversity, volatile compounds during industrial fermentations of Cabernet Sauvignon wines

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The dominance of commercial ADYs and their correlation between fungal diversity, volatile compounds during industrial fermentations of Cabernet Sauvignon wines

During the winemaking process, the dominance of commercial active dry yeasts (ADYs) influence the interactions among microorganisms and the profiles of wine aroma. In this study, the implantation percentage of ADYs, fungal diversity and volatile profiles during the industrial Cabernet Sauvignon wine...

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Bibliographic Details
Main Authors:	Mengyan Wang, Xiaojing Huang, Jinwen Zhou, Yanlin Liu, Yun Bai, Yue Sun
Format:	Article
Language:	English
Published:	Elsevier 2025-07-01
Series:	Food Chemistry: X
Subjects:	Wine Industrial fermentation Volatile compounds Implantation percentage ADYs
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157525005723
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