Use of <i>Wickerhamomyces anomalus</i> Strains from Biologically Aged Wines to Improve the Sensorial Profile of Young White Wines

Use of <i>Wickerhamomyces anomalus</i> Strains from Biologically Aged Wines to Improve the Sensorial Profile of Young White Wines

Non-<i>Saccharomyces</i> yeasts play a significant role in winemaking, offering unique benefits and contributing to wine complexity and varied and desirable aromatic profiles. This work focuses on the sensory improvement of Pedro Ximénez white wines using selected strains of <i>Wic...

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Main Authors: Juan Carbonero-Pacheco, Álvaro García-Jiménez, Juan Carlos García-García, Inés M. Santos-Dueñas, Teresa García-Martínez, Juan Moreno, Jaime Moreno-García, Juan Carlos Mauricio
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Applied Sciences
Subjects:
<i>Wickerhamomyces anomalus</i>
ethyl acetate
alcoholic fermentation
pedro ximénez must
Online Access:https://www.mdpi.com/2076-3417/15/3/1546
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