Effects of initial oxygenation on chemical and aromatic composition of wine in mixed starters of Hanseniaspora vineae and Saccharomyces cerevisiae
Guoliang Yan, Boqing Zhang, Lucy Joseph, Andrew L. Waterhouse
Topics & Concepts
FermentationAerationFood scienceWineYeastSaccharomyces cerevisiaeChemistryWine faultFermentation in winemakingSaccharomycesEthanol fermentationLactic acidBiologyYeast in winemakingBiochemistryBacteriaOrganic chemistryGeneticsFermentation and Sensory AnalysisHorticultural and Viticultural ResearchBiochemical and biochemical processes