Volatile profiles and chromatic characteristics of red wines produced withStarmerella bacillarisandSaccharomyces cerevisiae.
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Viable and culturable populations ofSaccharomyces cerevisiae,Hanseniaspora uvarumandStarmerella bacillaris(synonymCandida zemplinina) during Barbera must fermentation.
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Grape contribution to wine aroma: production of hexyl acetate, octyl acetate, and benzyl acetate during yeast fermentation is dependent upon precursors in the must.
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