Effect of Bentonite Addition to Pedro Ximénez White Grape Musts before Their Fermentation with Selected Yeasts on the Major Volatile Compounds and Polyols of Wines and Tentative Relationships with the Sensorial Evaluation

In this work, we study the effect of bentonite addition to the grape must before alcoholic fermentation on the chemical composition and sensorial profile of the obtained wines. Fermentations were carried out with two <i>Saccharomyces cerevisiae</i> commercial active dry yeasts treated or not with be...

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Autores principales:	Raquel Muñoz-Castells, Jaime Moreno-García, Teresa García-Martínez, Juan Carlos Mauricio, Juan Moreno
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2022-11-01
Colección:	Molecules
Materias:	wine bentonite yeast fermentation volatile compounds statistical analysis
Acceso en línea:	https://www.mdpi.com/1420-3049/27/22/8057
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!