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...

Полное описание

Библиографические подробности

Главные авторы:	Nikolaus Schlögl, Doris Rauhut, Beata Beisert, Sezer Sari, Phillip Eder, CHRISTIAN PHILIPP
Формат:	Artigo
Язык:	Inglês
Опубликовано:	International Viticulture and Enology Society 2025-09-01
Серии:	OENO One
Предметы:	Blaufränkisch polyfunctional thiols norisoprenoids monoterpenes ethyl esters
Online-ссылка:	https://oeno-one.eu/article/view/9416
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!