Differences in organic Pinot Noir wine production systems correlated with microbiome analysis, sensory characteristics and volatile composition-Reference-Cited by-同舟云学术

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Differences in organic Pinot Noir wine production systems correlated with microbiome analysis, sensory characteristics and volatile composition

Published:2024-10 Issue: Volume:61 Page:104562
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Ohwofasa Aghogho^ORCID,Tian Bin^ORCID,Torrico Damir,Dhami Manpreet^ORCID,Winefield Christopher,On Stephen L.W.^ORCID

Publisher

Elsevier BV

Reference54 articles.

1. In-mouth attributes driving perceived quality of Pinot noir wines: Sensory and chemical characterisation;Araujo;Food Research International,2021

2. Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations;Belda;International Journal of Food Microbiology,2017

3. Microbial contribution to wine aroma and its intended use for wine quality improvement;Belda;Molecules,2017

4. The impact of Torulaspora delbrueckii yeast in winemaking;Benito;Applied Microbiology and Biotechnology,2018

5. Associations among wine grape microbiome, metabolome, and fermentation behavior suggest microbial contribution to regional wine characteristics;Bokulich;mBio,2016

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