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...

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Hlavní autoři:	Samantha C. Fairbairn, Ana Rita Monforte, Jeanne Brand, António C. Silva Ferreira, florian bauer
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	International Viticulture and Enology Society 2022-07-01
Edice:	OENO One
Témata:	sensory-driven approach chemically defined synthetic grape juice wine-like aroma <i>Saccharomyces cerevisiae</i>
On-line přístup:	https://oeno-one.eu/article/view/5511
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