Use of<i>Torulaspora delbrueckii</i>and<i>Saccharomyces cerevisiae</i>in semi-industrial sequential inoculation to improve quality of Palomino and Chardonnay wines in warm climates

Abstract

This study has generated new knowledge about the biotechnological potential of T. delbrueckii (TD219) and S. cerevisiae (QA23) for improving the organoleptic properties of Chardonnay and Palomino wines.