Influence of spontaneous, “pied de cuve” and commercial dry yeast fermentation strategies on wine molecular composition and sensory properties
Joyce Álvarez-Barragán, Jérôme Mallard, Jordi Ballester, Vanessa David, Stephania Vichi, Raphaëlle Tourdot‐Maréchal, Hervé Alexandre, Chloé Roullier‐Gall
Topics & Concepts
WineYeastFermentationFood scienceSensory analysisFermentation in winemakingTasteYeast in winemakingBiologyChemistryBiochemistrySaccharomyces cerevisiaeFermentation and Sensory AnalysisTea Polyphenols and EffectsHorticultural and Viticultural Research