Impact of fermentation temperature and grape solids content on the chemical composition and sensory profiles of Cabernet Sauvignon wines made from flash détente treated must fermented off-skins-Reference-Cited by-同舟云学术

Impact of fermentation temperature and grape solids content on the chemical composition and sensory profiles of Cabernet Sauvignon wines made from flash détente treated must fermented off-skins

Published:2022-02 Issue: Volume:369 Page:130861
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ntuli Richard G.,Saltman Yaelle,Ponangi Ravi,Jeffery David W.,Bindon Keren,Wilkinson Kerry L.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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4. Commercial Saccharomyces cerevisiae yeast strains significantly impact Shiraz tannin and polysaccharide composition with implications for wine colour and astringency;Bindon;Biomolecules,2019

5. Rapid headspace solid-phase microextraction/gas chromatographic/mass spectrometric assay for the quantitative determination of some of the main odorants causing off-flavours in wine;Boutou;Journal of Chromatography A,2007

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