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Influence of oak chips, glutathione-rich inactivated yeast, and oxygen during fermentation on the analytical profile of volatile compounds in Blaufränkisch wines

Blaufränkisch is an emerging grape variety with promising resilience to climate change due to its distinctive viticultural and oenological characteristics. This study employed a homogeneous Blaufränkisch mash to investigate the effects of oak chips, glutathione-rich inactivated yeast (GSH-IDY), and...

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Main Authors: Nikolaus Schlögl, Doris Rauhut, Beata Beisert, Sezer Sari, Phillip Eder, CHRISTIAN PHILIPP
Format: Artigo
Language:Inglês
Published: International Viticulture and Enology Society 2025-09-01
Series:OENO One
Subjects:
Blaufränkisch
polyfunctional thiols
norisoprenoids
monoterpenes
ethyl esters
Online Access:https://oeno-one.eu/article/view/9416
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