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Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines

Author:

Antonio Alfonzo,Rosario Prestianni,Raimondo Gaglio,Michele Matraxia,Antonella Maggio,Vincenzo Naselli,Valentina Craparo,Natale Badalamenti,Maurizio Bruno,Paola Vagnoli,Luca Settanni,Giancarlo Moschetti,Nicola Francesca

Publication:

International Journal of Food Microbiology

Publisher:

Elsevier

Date:

16 December 2021

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