Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of <i>Ganoderma lucidum </i>Extract

Novel Shiraz red wine products enriched with <i>Ganoderma lucidum </i>(<i>GL</i>) extract, a traditional Asian medicinal mushroom, were developed and characterized. <i>GL </i>extract was added at different levels prior to and after primary fermentation to investigate its impact on the juice fermenta...

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Auteurs principaux:	Anh N. H. Nguyen, Dimitra L. Capone, Trent E. Johnson, David W. Jeffery, Lukas Danner, Susan E. P. Bastian
Format:	Artigo
Langue:	Inglês
Publié:	MDPI AG 2019-11-01
Collection:	Foods
Sujets:	sensory analyses rate-all-that-apply (rata) headspace solid-phase micro-extraction (hs-spme) gas chromatography‒mass spectrometry (gc-ms) wine volatiles
Accès en ligne:	https://www.mdpi.com/2304-8158/8/11/538
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