Impact of high lipid contents on the production of fermentative aromas during white wine fermentation
Charlie Guittin, Faïza Maçna, Isabelle Sanchez, Xavier Poitou, Jean-Marie Sablayrolles, Jean‐Roch Mouret, Vincent Farines
Topics & Concepts
ChemistryWinemakingFermentationFood scienceWineOrganolepticLipid metabolismYeastBiochemistryOrganic chemistryFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPlant biochemistry and biosynthesis