Sugar stress attenuates fruity aroma in sweet wine by suppressing ethyl ester biosynthesis: Insights from integrated sensory, metabolome, and transcriptomic analyses
Sugar-induced stress is a key characteristic of sweet wine fermentation, yet its impact on sensory properties remains poorly understood. In particular, the molecular mechanisms behind the reduction of fruity aroma under high-sugar conditions are unclear. In this study, we conducted an integrated ana...
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| Autors principals: | , , , , , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2026-02-01
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| Col·lecció: | Food Chemistry: X |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S259015752600101X |
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