Molecular and Technological Characterization of Saccharomyces cerevisiae Strains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy
Concentration of major volatile compounds in fermented musts obtained with fifteen autochthonous and one commercial (CM) strain of S. cerevisiae.
Values expressed in mg/L are the mean of three injections of each replicate (); the standard deviation values (±) are indicated. Different letters indicate means that differ significantly (). E/A: ethyl acetate/amyl alcohols; n.d.: not detectable.
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