The use of S. pombe and T. delbrueckii strains in sequential and mixed fermentations with S. cerevisiae may potentially improve the sensory profile of red wine by enhancing the aromatic complexity and increasing colour stability.
The use of S. pombe and T. delbrueckii strains in sequential and mixedfermentations with S. cerevisiae may potentially improve the sensoryprofile of red wine by enhancing the aromatic complexity and increasingcolour stability.