The use of non-Saccharomyces yeast strains as starter cultures for wine production has become increasingly popular, particularly due to their positive effect on wine composition, colour, aroma and flavour. Here, we characterise the volatile aroma composition and the sensory profile of Shiraz and Cabernet Sauvignon wines produced with novel active dry yeast preparations of Metschnikowia pulcherrima compared to that of reference strains.

中文翻译：

---

使用新型 Metschnikowia pulcherrima 酵母发酵剂生产的设拉子和赤霞珠葡萄酒的挥发性香气成分和感官特征

使用非酿酒酵母菌株作为葡萄酒生产的发酵剂越来越受欢迎，特别是因为它们对葡萄酒的成分、颜色、香气和风味产生积极影响。在这里，我们对使用Metschnikowia pulcherrima新型活性干酵母制剂生产的设拉子和赤霞珠葡萄酒的挥发性香气成分和感官特征进行了表征，并与参考菌株进行了比较。