Coinoculated Fermentations Using Saccharomyces Yeasts Affect the Volatile Composition and Sensory Properties of Vitis vinifera L. cv. Sauvignon Blanc Wines
Author:
Affiliation:
1. School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, Adelaide, SA 5064, Australia, and The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, SA 5064, Australia
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf801695h
Reference25 articles.
1. Identification of a powerful aromatic component ofVitis vinifera L. var. sauvignon wines: 4-mercapto-4-methylpentan-2-one
2. Analytical Characterization of the Aroma of Five Premium Red Wines. Insights into the Role of Odor Families and the Concept of Fruitiness of Wines
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