Revealing the yeast modulation potential on amino acid composition and volatile profile of Arinto white wines by a combined chromatographic-based approach
Catarina Pereira, Davide Mendes, Thomas Dias, Raquel García, Marco Gomes da Silva, María João Cabrita
Topics & Concepts
WineWinemakingYeastChemistryFood scienceAromaAroma of wineFermentationYeast in winemakingMalolactic fermentationComposition (language)Ethanol fermentationSaccharomycesWhite WineFermentation in winemakingWine faultSaccharomyces cerevisiaeBiochemistryBiologyBacteriaLactic acidPhilosophyLinguisticsGeneticsFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesTea Polyphenols and Effects