Influence of grape composition and origin, yeast strain and spontaneous fermentation on aroma profile of Corvina and Corvinone wines
Giovanni Luzzini, Davide Slaghenaufi, Francesca Pasetto, Maurizio Ugliano
Topics & Concepts
AromaFood scienceFermentationYeastTerpeneChemistryOdorEthyl acetateWineComposition (language)Strain (injury)Grape seedAroma of wineOrganic chemistryBiologyBiochemistryPhilosophyAnatomyLinguisticsFermentation and Sensory AnalysisHorticultural and Viticultural ResearchWine Industry and Tourism