The influence of two yeast strains and the addition copper sulphate on aroma Riesling wines was monitored. Two commercially available strains, Zymaflore VL3 X-Pure, were applied. General composition, volatile thiols, norisoprenoids, free terpenes, fermentation, sulphur compounds content determined, sensory attributes assessed by 22 tasters in a balanced incomplete block design (BIBD). produced ...