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The Role of Yeasts in Grape Flavor Development during Fermentation: The Example of Sauvignon blanc

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By Denis Dubourdieu, Takatoshi Tominaga, Isabelle Masneuf, Marie Laure Murat
| American Journal of Enology and Viticulture
Denis Dubourdieu, Takatoshi Tominaga, Isabelle Masneuf, Catherine Peyrot des Gachons, Marie Laure Murat Am J Enol Vitic. March 2006 57: 81-88; published ahead of print March 01, 2006 Abstract The development of the aromas of certain grapes varieties during fermentation has not been greatly investigated in enology until now. Recent works on sulfur compounds that participate in the aroma of Sauvignon blanc wines offer an example of grape flavor enhancement by yeasts.
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