Volatile aroma composition and sensory profile of Shiraz and Cabernet Sauvignon wines produced with novel Metschnikowia pulcherrima yeast starter cultures-Reference-Cited by-同舟云学术

Volatile aroma composition and sensory profile of Shiraz and Cabernet Sauvignon wines produced with novel Metschnikowia pulcherrima yeast starter cultures

Published:2021-02-25 Issue:3 Volume:27 Page:406-418
ISSN:1322-7130
Container-title:Australian Journal of Grape and Wine Research
language:en
Short-container-title:Australian Journal of Grape and Wine Research

Author:

Varela C.¹²^ORCID,Bartel C.¹,Espinase Nandorfy D.¹,Bilogrevic E.¹,Tran T.³,Heinrich A.³,Balzan T.³,Bindon K.¹^ORCID,Borneman A.¹

Affiliation:

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

2. School of Agriculture, Food and Wine, Faculty of Sciences The University of Adelaide Glen Osmond SA 5064 Australia

3. AB Biotek North Ryde NSW 2113 Australia

Publisher

Wiley

Subject

Horticulture

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ajgw.12484

Reference95 articles.

1. Ecological study of wine yeast in inoculated vats from La Mancha region

2. Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae

3. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry

4. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference

5. Commercial Saccharomyces cerevisiae Yeast Strains Significantly Impact Shiraz Tannin and Polysaccharide Composition with Implications for Wine Colour and Astringency

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