Preliminary Study on Red Wine Aroma: The Volatile Profiles of Six Grape Cultivars in Different Vinification Phases
Consumers’ appreciation of wines is mainly driven by their aroma, which is the most important organoleptic characteristic and key attribute. The volatile bouquet derives from the grape berries and from the processing phases of vinification. In the present study, the volatile emission of six grapevin...
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| Principais autores: | , , , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
MDPI AG
2022-12-01
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| Serija: | Fermentation |
| Teme: | |
| Online dostop: | https://www.mdpi.com/2311-5637/8/12/753 |
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