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...
| الحاوية / القاعدة: | Fermentation |
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| المؤلفون الرئيسيون: | , , , , |
| التنسيق: | مقال |
| اللغة: | الإنجليزية |
| منشور في: |
MDPI AG
2025-08-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.mdpi.com/2311-5637/11/8/485 |