Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing

This study aimed at determining the changes induced by two S. cerevisiae strains, (IONYS wf™ and Lalvin ICV D254™) on the sensory and chemical aroma profiles of Tempranillo wine, after fermentation and after ageing. The 64 aroma molecules determined were grouped attending to sensory and chemical sim...

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Autores principales: Marie Denat, Dolores Pérez, José María Heras, María Pilar Sáenz-Navajas, Vicente Ferreira
Formato: article
Lenguaje:EN
Publicado: International Viticulture and Enology Society 2021
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Acceso en línea:https://doaj.org/article/05ca954332a140e69434edee4f065aa6
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