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...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:	Fermentation
المؤلفون الرئيسيون:	Alejandra Chávez-Márquez, Alfonso A. Gardea, Humberto González-Rios, Maria del Refugio Robles-Burgueño, Luz Vázquez-Moreno
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	MDPI AG 2025-08-01
الموضوعات:	volatilome volatilomics sensory analysis wine Mexican wine
الوصول للمادة أونلاين:	https://www.mdpi.com/2311-5637/11/8/485

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