• The effect of yeast, sugar and sulfur dioxide on the volatile compounds in wine 

      Martín-García, Francisco José; Palacios-Fernández, Sandra; López de Lerma, Nieves; García-Martínez, Teresa; Mauricio, Juan C.; Peinado, Rafael A. (MDPI, 2023)
      This study compares three yeast strains: two wild Saccharomyces cerevisiae strains (Sc1 and Sc5) and a commercial strain (Lc). The objective is to assess their fermentation efficiency and volatile compound production. The ...