Influence of Fermentation Temperature and Metschnikowia pulcherrimaSaccharomyces cerevisiae Multi-Starter Cultures on the Volatile Compounds of Lugana Wine

Low fermentation temperatures are a crucial aspect of winemaking, influencing yeast metabolism, process efficiency, and aroma retention. However, it is a significant source of energy consumption. Here, we investigated the effect of high (20 ◦C ± 1 ◦C) and low (16 ◦C ± 1 ◦C) temperatures combined with multi-starter fermentations with Metschnikowia pulcherrima (Level2 Flavia and Level2 Initia) and Saccharomyces cerevisiae (EC 1118 and Zy- maflore X5) strains on the aromatic profile of Lugana...