Co-inoculation with Yeast and LAB Under Winery Conditions: Modification of the Aromatic Profile of Merlot Wines

The present work reports the impact of yeast/LAB co-inoculation on the aromatic profile of Merlot wines made in wineries. This study was carried out over two consecutive years on five Merlot wines in Bordeaux and Swiss wineries, using Saccharomyces cerevisiae and Oenococcus oeni starter cultures. Se... View More