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Contribution of a Brazilian Torulaspora delbrueckii isolate and a commercial Saccharomyces cerevisiae to the aroma profile and sensory characteristics of Moscato Branco wines |
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| Authors: | A.R. Marcon L.V. Schwarz S.V. Dutra S. Moura F. Agostini A.P.L. Delamare S. Echeverrigaray |
| Affiliation: | Institute of Biotechnology, University of Caxias do Sul, Caxias do Sul, Brazil |
| Abstract: | |
| Keywords: | aroma compound co‐fermentation Saccharomyces cerevisiae sensory evaluation Torulaspora delbrueckii |