Impact of fermentation temperature and grape solids content on the chemical composition and sensory profiles of Cabernet Sauvignon wines made from flash détente treated must fermented off-skins
Richard G. Ntuli, Yaelle Saltman, Ravi Ponangi, David W. Jeffery, Keren A. Bindon, Kerry L. Wilkinson
Topics & Concepts
Fusel alcoholChemistryFood scienceFermentationMalolactic fermentationWineEthanol fermentationDiacetylComposition (language)Wine faultYeast in winemakingYeastLactic acidBiochemistrySaccharomyces cerevisiaeGeneticsBacteriaBiologyLinguisticsPhilosophyFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities