Wine Aromas

• Muut tekijät: Tian, Bin (Toimittaja), Zhan, Jicheng (Toimittaja)
• Aineistotyyppi: Elektroninen Kirjan osa
• Kieli: englanti
• Julkaistu: Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
• Aiheet: Research & information: general; Biology, life sciences; Technology, engineering, agriculture; marselan wine; aroma compounds; indigenous yeast strains; Saccharomyces; non-Saccharomyces; icewine; Vidal; yeast; sensory analysis; amino acid; fruity ester; wine aroma; nitrogen management; Pearson correlation analysis; carbon metabolism; Vitis davidii Foёx; spend coffee grounds; fermentation; sensory property; volatile profile; yeast protein hydrolysate; nitrogen supplementation; volatile compounds; wine higher alcohols; wine esters; monoterpenes; triangle test; check-all-that-apply; correspondence analysis; Cochran's Q-test; nutrients; central composite design; Saccharomyces cerevisiae; wine; strain effect; aromas; non-Saccharomyces yeasts; ethanol tolerance; ultraviolet irradiation; diethyl sulfate mutagenesis; vineyard mechanization; phenolics; sensory properties; anthocyanins; bentonite; cold soaking; colour; pathogenesis-related proteins; Pinot noir; tannin; antioxidants; glutathione; glutathione-enriched inactivated dry yeasts; methoxypyrazines; oxidation; Sauvignon Blanc; thiols; aroma profile; grape pomace; model juice
• Linkit: DOAB: download the publication; DOAB: description of the publication

Wine has a complex matrix with many volatile compounds present, which evolves over time. These volatile compounds are important to wine quality as they contribute to the aroma and varietal characteristics of wine. Recent development in the analysis of volatile compounds in wine has greatly improved...