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...
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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI AG
2022-12-01
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| シリーズ: | Fermentation |
| 主題: | |
| オンライン･アクセス: | https://www.mdpi.com/2311-5637/8/12/718 |
| タグ: |
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