Effect of mixed culture fermentations on yeast populations and aroma profile

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Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines—A Review (2018, background): “secondary metabolic pathways and higher enzymatic activities (esterases, β-glycosidases, lipases, and proteases), result in sensory complexity [1,51,52] that might contribute to an increased diversity of ‘flavor phenotypes’.”