Obálka

Wine Aromas

Wine has a complex matrix with many volatile compounds present, which evolves over time. These volatile compounds are important to wine quality as they contribute to the aroma and varietal characteristics of wine. Recent development in the analysis of volatile compounds in wine has greatly improved...

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Uloženo v:
Médium: Online
Jazyk:angličtina
Vydáno: MDPI - Multidisciplinary Digital Publishing Institute 2024
Témata:
marselan wine
aroma compounds
indigenous yeast strains
Saccharomyces
non-Saccharomyces
icewine
Vidal
yeast
sensory analysis
amino acid
fruity ester
wine aroma
nitrogen management
Pearson correlation analysis
carbon metabolism
Vitis davidii Foёx
spend coffee grounds
fermentation
sensory property
volatile profile
yeast protein hydrolysate
nitrogen supplementation
volatile compounds
wine higher alcohols
wine esters
monoterpenes
triangle test
check-all-that-apply
correspondence analysis
Cochran’s Q-test
nutrients
central composite design
Saccharomyces cerevisiae
wine
strain effect
aromas
non-Saccharomyces yeasts
ethanol tolerance
ultraviolet irradiation
diethyl sulfate mutagenesis
vineyard mechanization
phenolics
sensory properties
anthocyanins
bentonite
cold soaking
colour
pathogenesis-related proteins
Pinot noir
tannin
antioxidants
glutathione
glutathione-enriched inactivated dry yeasts
methoxypyrazines
oxidation
Sauvignon Blanc
thiols
aroma profile
grape pomace
model juice
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes
On-line přístup:ONIX_20240108_9783036595597_110
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ONIX_20240108_9783036595597_110

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