Volatilomic and Sensorial Profiles of Cabernet Sauvignon Wines Fermented with Different Commercial Yeasts

Volatilomic and sensory analyses of wine are excellent tools for enologists and winemakers when selecting commercial yeast based on the production of metabolites related to desirable wine characteristics. Integrating this holistic approach could lead to the <i>terroir</i> description, ch...

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Bibliographic Details

Published in:	Fermentation
Main Authors:	Alejandra Chávez-Márquez, Alfonso A. Gardea, Humberto González-Rios, Maria del Refugio Robles-Burgueño, Luz Vázquez-Moreno
Format:	Article
Language:	English
Published:	MDPI AG 2025-08-01
Subjects:	volatilome volatilomics sensory analysis wine Mexican wine
Online Access:	https://www.mdpi.com/2311-5637/11/8/485