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: | , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
International Viticulture and Enology Society
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/05ca954332a140e69434edee4f065aa6 |
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