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Wine yeast strain diversity

In addition to the choice of yeast strain, the method of inoculation can be used to modulate wine flavour in ways not readily achievable with conventional yeasts, which are typically used in monoculture. A combination of alternative yeast species and inoculation strategies can lead to wines with very different chemical and flavour profiles, such as greater complexity and diversity of flavours, and enhanced mouth-feel and persistence of flavour (Table 8D.4). [Pg.356]

See other pages where Wine yeast strain diversity is mentioned: [Pg.65]    [Pg.73]    [Pg.65]    [Pg.73]    [Pg.74]    [Pg.143]    [Pg.222]    [Pg.222]    [Pg.124]    [Pg.67]    [Pg.74]    [Pg.211]    [Pg.454]    [Pg.455]    [Pg.455]    [Pg.2]    [Pg.10]    [Pg.211]    [Pg.454]    [Pg.455]    [Pg.455]    [Pg.289]    [Pg.22]    [Pg.243]    [Pg.509]    [Pg.241]    [Pg.242]    [Pg.54]    [Pg.314]    [Pg.330]    [Pg.364]    [Pg.366]    [Pg.188]    [Pg.449]    [Pg.456]    [Pg.449]    [Pg.456]    [Pg.69]    [Pg.22]    [Pg.212]    [Pg.234]   
See also in sourсe #XX -- [ Pg.73 , Pg.74 ]



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