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Article

Inoculation of Treixadura musts with autochthonous Saccharomyces cerevisiae strains: fermentative performance and influence on the wine characteristics.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional - 1 Apr 2013

Blanco Pilar, Mirás-Avalos José Manuel, Suárez Vanessa, Orriols Ignacio

Abstract excerpt

The fermentative ability of five autochthonous Saccharomyces cerevisiae strains (XG1, XG2, XG3, XG4 and XG5) and their influence on the chemical composition and sensory properties of Treixadura wines were evaluated. The inoculated strains have successfully led and completed the fermentations. Wines obtained from different yeasts showed significant differences in total and volatile acidity. Regarding volatile...

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PMID: 23426720
DOI: 10.1177/1082013212442193

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 5 Sept 2026. Manifest publication-graph-cohort-2026-09-05.1.

Source receipt: pubmed, retrieved 5 Sept 2026.

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