Dynamic changes in dissolved oxygen concentration, microbial communities, and volatile compounds during industrial oak-barrel fermentation of Sauvignon Blanc wine
Taoxian Zhang, Zusong Liao, Zhaohui Li, Yunqi Liu, Yanlin Liu, Yuyang Song, Yi Qin
Topics & Concepts
WineFermentationBarrel (horology)ChemistryFermentation in winemakingMalolactic fermentationFood scienceWinemakingWine faultOxygenAging of wineEnvironmental chemistryYeast in winemakingBacteriaOrganic chemistryYeastBiologyBiochemistryLactic acidSaccharomyces cerevisiaeMaterials scienceComposite materialGeneticsFermentation and Sensory AnalysisHorticultural and Viticultural ResearchWine Industry and Tourism