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Fotios Bekris

affiliation not provided to SSRN

  • affiliation not provided to SSRN

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Spontaneous Vinification Supports Different Microbiota, Volatilome and Leads to Wines with Different Sensory Attributes Compared to Vinifications Inoculated with Commercial and Indigenous to Vidiano Cultivar Saccharomyces Cerevisiae

Number of pages: 33 Posted: 15 Feb 2024
Fotios Bekris, Despina Lola, Elena Papadopoulou, Sotirios Vasileiadis, Spiros Paramithiotis, Yorgos Kotseridis and Dimitrios Karpouzas
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, University of Thessaly, University of Ioannina, Agricultural University of Athens and University of Thessaly
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vinification microbiome, flavour, aroma, Saccharomyces cerevisiae, Volatile compounds