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Juice turbidity and fermentation method: key drivers of aroma complexity in Italian Riesling grape spirit production

Juice turbidity and fermentation mode are key factors affecting aroma formation in grape spirit production, but their combined effects remain unclear. In this study, Italian Riesling juice under two turbidity conditions (clear and turbid) was fermented either spontaneously or with commercial yeast,...

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Principais autores: Huiyan Wang, Jingying Bi, Guantong Liu, Tian Gao, Wenhong Bai, Yanying Liang, Yuyang Song, Yi Qin
格式: Artigo
语言:Inglês
出版: Elsevier 2026-05-01
丛编:Food Chemistry: X
主题:
Spontaneous fermentation
Grape distillate
Volatile compounds
Aroma-active compounds
Turbidity management
HS-SPME-GC–MS
在线阅读:http://www.sciencedirect.com/science/article/pii/S2590157526004864
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