Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines
Ariel Massera, Mariela Assof, Santiago Sari, Iván Ciklic, Laura Mercado, Viviana Jofré, Mariana Combina
Topics & Concepts
AromaFermentationFood scienceWinemakingYeastWineChemistryEthanol fermentationYeast in winemakingWine faultOrganolepticSaccharomyces cerevisiaeBiochemistryFermentation and Sensory AnalysisHorticultural and Viticultural ResearchSensory Analysis and Statistical Methods