Add to ORKGThe aroma of wine can be classified accordingly to its origin, in varietal aroma, pre-fermentative aroma, fermentative aroma and post-fermentative aroma. Although a number of flavor components are found in the original grape, the dominant and major compounds contributing to white wines are formed during alcoholic fermentation, in concordance with the yeast strain used. In order to highlight the influence of the yeast strain to the aroma composition of wines, wine samples from ‘Aligoté’ grape variety made with 8 different yeast strains were subjected to stir bar sorptive extraction-gas chromatography-mass spectrometry (SBSE-GC-MS) analyses. Also, a sensorial analysis of the studied wines was performed by a tasting panel consisting of 15 tast...
The specific impact of the yeast strain on the wine flavour and aroma has not been well characterise...
The type of yeast strain used for wine alcoholic fermentation dramatically affects its final volatil...
The specific impact of the yeast strain on the wine flavour and aroma has not been well characterise...
The aroma of wine can be classified accordingly to its origin, in varietal aroma, pre-fermentative a...
Eight wines of Pinot gris and five wines of Sauvignon blanc obtained by fermenting grape juices from...
Eight wines of Pinot gris and five wines of Sauvignon blanc obtained by fermenting grape juices from...
The main objective of this study was to investigate the effect of different Saccharomyces cerevisiae...
The aroma profile is a key component of Pinot noir wine quality, and this is influenced by the diver...
The main objective of this study was to investigate the effect of different Saccharomyces cerevisiae...
In this study, the effects of the use of different commercial yeasts on the aroma compounds of rosé ...
In this study, the effects of the use of different commercial yeasts on the aroma compounds of wines...
The perception of the taste and aroma of wine is the result of many interactions between a large num...
The perception of the taste and aroma of wine is the result of many interactions between a large num...
The aromatic complexity of a wine is mainly influenced by the interaction between grapes and ferment...
The perception of the taste and aroma of wine is the result of many interactions between a large num...
The specific impact of the yeast strain on the wine flavour and aroma has not been well characterise...
The type of yeast strain used for wine alcoholic fermentation dramatically affects its final volatil...
The specific impact of the yeast strain on the wine flavour and aroma has not been well characterise...
The aroma of wine can be classified accordingly to its origin, in varietal aroma, pre-fermentative a...
Eight wines of Pinot gris and five wines of Sauvignon blanc obtained by fermenting grape juices from...
Eight wines of Pinot gris and five wines of Sauvignon blanc obtained by fermenting grape juices from...
The main objective of this study was to investigate the effect of different Saccharomyces cerevisiae...
The aroma profile is a key component of Pinot noir wine quality, and this is influenced by the diver...
The main objective of this study was to investigate the effect of different Saccharomyces cerevisiae...
In this study, the effects of the use of different commercial yeasts on the aroma compounds of rosé ...
In this study, the effects of the use of different commercial yeasts on the aroma compounds of wines...
The perception of the taste and aroma of wine is the result of many interactions between a large num...
The perception of the taste and aroma of wine is the result of many interactions between a large num...
The aromatic complexity of a wine is mainly influenced by the interaction between grapes and ferment...
The perception of the taste and aroma of wine is the result of many interactions between a large num...
The specific impact of the yeast strain on the wine flavour and aroma has not been well characterise...
The type of yeast strain used for wine alcoholic fermentation dramatically affects its final volatil...
The specific impact of the yeast strain on the wine flavour and aroma has not been well characterise...