From microbial communities to aroma profiles: A comparative study of spontaneous fermentation in merlot and cabernet sauvignon wines

This study aimed to compare the microbial community composition and aroma characteristics during the fermentation of different grape cultivars, Merlot and Cabernet Sauvignon. Principal Component Analysis (PCA), Partial Least Squares Discriminant Analysis (PLS-DA), and Odor Activity Value (OAV) scree...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Qinqin Liu, Nan Hao, Lan Mi, Shuai Peng, Akumawah Kyen Marie-Colette, Xuefang Zhao, Jing Wang
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	Elsevier 2025-02-01
Sarja:	Food Chemistry: X
Aiheet:	Different cultivars Wine microbiome Spontaneous fermentation Volatile aromas Wine terroir
Linkit:	http://www.sciencedirect.com/science/article/pii/S2590157525001646
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