Wine aromatic compound production and fermentative behaviour within different non-<i>Saccharomyces</i> species and clones

Abstract

Few significant differences were found within clones of the same species, but very important parameters in wine quality, such as volatile acidity, ethyl acetate and acetoin, which would justify selection programmes within those species. The results also demonstrated that T. delbrueckii and L. thermotolerans are two close species in their aromatic profiles.