Influence of must yeast-assimilable nitrogen content on fruity aroma variation during malolactic fermentation in red wine
Georgia Lytra, Cécile Miot‐Sertier, Virginie Moine, Joana Coulon, Jean‐Christophe Barbe
Topics & Concepts
Malolactic fermentationChemistryFood scienceOenococcus oeniWineWine faultFermentationAroma of wineAromaYeastFree amino nitrogenLactic acidFermentation in winemakingEthanol fermentationYeast in winemakingBiochemistryBacteriaSaccharomyces cerevisiaeBiologyGeneticsFermentation and Sensory AnalysisHorticultural and Viticultural ResearchSensory Analysis and Statistical Methods