Characterisation of Tannin and Aroma Profiles of Pinot Noir Wines Made with or without Grape Pomace

The contribution of grape pomace on tannin concentration, tannin composition and aroma profile of Pinot noir wine was studied using different fermentation media to make up four treatments: GJ-P, grape juice plus pomace; MJ-P, model juice plus pomace; GJ, grape juice; MJ, model juice. The MJ-P treatm...

Popoln opis

Bibliografske podrobnosti

Principais autores:	Pradeep M. Wimalasiri, Jicheng Zhan, Bin Tian
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2022-12-01
Serija:	Fermentation
Teme:	aroma profile grape pomace model juice Pinot noir tannin
Online dostop:	https://www.mdpi.com/2311-5637/8/12/718
Oznake:	Označite Brez oznak, prvi označite!