Correlation between fungi and volatile compounds during different fermentation modes at the industrial scale of Merlot wines
Yuwen Ma, Shuai Peng, Lan Mi, Min Li, Zhanzhan Jiang, J. Wang
Topics & Concepts
LinaloolFermentationWineFood scienceIsoamyl acetateChemistrySaccharomycesWinemakingYeastBiologySaccharomyces cerevisiaeBiochemistryEssential oilFermentation and Sensory AnalysisHorticultural and Viticultural ResearchWine Industry and Tourism