Influence of Fermentation Temperature, Yeast Strain, and Grape Juice on the Aroma Chemistry and Sensory Profile of Sauvignon Blanc Wines
Author:
Affiliation:
1. School of Chemical Sciences, University of Auckland, Auckland, New Zealand
2. School of Biological Sciences, University of Auckland, Auckland, New Zealand
Funder
University of Auckland
Foundation for Research, Science, and Technology
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b03229
Reference50 articles.
1. The distinctive flavour of New Zealand Sauvignon blanc: Sensory characterisation by wine professionals
2. Effect of Screwcap and Cork Closures on SO2 Levels and Aromas in a Sauvignon Blanc Wine
3. Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds
4. Integration of transcriptomic and metabolic analyses for understanding the global responses of low-temperature winemaking fermentations
5. Study of Some Saccharomyces cerevisiae Strains for Winemaking after Preadaptation at Low Temperatures
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