Codice QR

Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile

Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic fermentation is in turn, responsible for transforming grape juice into wine and providing secondary aromas. Seco...

Descrizione completa

Salvato in:
Autori principali: Maria Carpena, Maria Fraga-Corral, Paz Otero, Raquel A. Nogueira, Paula Garcia-Oliveira, Miguel A. Prieto, Jesus Simal-Gandara
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI AG 2020-12-01
Serie:Foods
Soggetti:
wine secondary aroma
fermentation
non-saccharomyces yeasts
lactic acid bacteria
volatile compounds
strain variability
Accesso online:https://www.mdpi.com/2304-8158/10/1/51
Tags: Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne!!

Documenti analoghi