Yeast metabolic activity is sufficient to create a wine like aromatic feature in a synthetic grape must—a sensory-driven approach
Wine is characterised by an underlying aromatic volatile profile, which allows human subjects to easily recognise the product as “wine” by smell alone. Yeast metabolism significantly contributes to wine organoleptic properties, and some yeast metabolism-derived compounds contribute to the vinous ch...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
International Viticulture and Enology Society
2022-07-01
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| سلاسل: | OENO One |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://oeno-one.eu/article/view/5511 |
| الوسوم: |
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