The impact of some commercial yeast strains on aroma compounds and sensorial analysis on two white wine varieties made in PGI Dealurile Olteniei, Romania
Eight wines of Pinot gris and five wines of Sauvignon blanc obtained by fermenting grape juices from PGI Dealurile Olteniei with different commercial selected yeast strains and with indigenous microbiota were compared in terms of sensorial characteristics and their composition in minor volatile arom...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2017-01-01
|
| Series: | BIO Web of Conferences |
| Online Access: | https://doi.org/10.1051/bioconf/20170902006 |