Autolysis and the duration of ageing on lees independently influence the aroma composition of traditional method sparkling wine-Reference-Cited by-同舟云学术

Autolysis and the duration of ageing on lees independently influence the aroma composition of traditional method sparkling wine

Author:

Sawyer S.¹²,Longo R.¹²^ORCID,Solomon M.³,Nicolotti L.³⁴,Westmore H.¹²,Merry A.¹²,Gnoinski G.¹²,Ylia A.³⁴,Dambergs R.¹²⁵⁶,Kerslake F.¹²^ORCID

Affiliation:

1. Tasmanian Institute of Agriculture University of Tasmania Prospect Tas. 7249 Australia

2. Tasmanian Institute of Agriculture University of Tasmania Sandy Bay Tas. 7005 Australia

3. The Australian Wine Research Institute Glen Osmond SA 5064 Australia

4. Metabolomics Australia Glen Osmond SA 5064 Australia

5. WineTQ Monash SA 5342 Australia

6. National Wine and Grape Industry Centre Charles Sturt University Wagga Wagga NSW 2678 Australia

Funder

Wine Australia

Publisher

Wiley

Subject

Horticulture

Link

Reference59 articles.

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