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Effects of a Small Increase in Carbon Dioxide Pressure during Fermentation on Wine Aroma
The present study tested the effect of a slight increase in pressure (from 0 to 1 bar) during the fermentation on the wine aroma profile. Fermentations were carried out with a commercial dry yeast on Sangiovese juice in the absence of berry skins. The wine samples fermented under slight overpressure...
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| Publicado en: | Foods |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI
2020
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7589022/ https://ncbi.nlm.nih.gov/pubmed/33086729 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9101496 |
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