Comparative metabolic footprinting of a large number of commercial wine yeast strains in Chardonnay fermentations.

Abstract excerpt

Wine has been made for thousands of years. In modern times, as the importance of yeast as an ingredient in winemaking became better appreciated, companies worldwide have collected and marketed specific yeast strains for enhancing positive and minimizing negative attributes in wine. It is generally believed that each yeast strain contributes uniquely to fermentation performance and wine style because of its...

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