Bacterial Communities Related to Aroma Formation during Spontaneous Fermentation of ‘Cabernet Sauvignon’ Wine in Ningxia, China

Bacteria are an important part of wine ‘microbial terroir’ and contribute to the formation of wine flavor. Based on high-throughput sequencing and non-targeted metabonomic technology, this study first explored the bacterial composition and its effect on the aroma formation of spontaneously fermented...

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Detalhes bibliográficos

Principais autores:	Zhong Zhang, Qingchen Zhang, Hui Yang, Lijun Sun, Hongchuan Xia, Wenjing Sun, Zheng Wang, Junxiang Zhang
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2022-09-01
Colecção:	Foods
Assuntos:	Ningxia Cabernet Sauvignon wine spontaneous fermentation bacteria flavor
Acesso em linha:	https://www.mdpi.com/2304-8158/11/18/2775
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