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Volatile and sensory profile of sparkling wines produced by faster and alternative methods (Ancestral and Single Tank Fermentation) compared to the usual methods (Charmat and Traditional)

Bruna Dachery, Karolina Cardoso Hernandes, Cláudia Alcaraz Zini, Juliane Elisa Welke, Vítor Manfroi

2023European Food Research and Technology13 citationsDOI

Topics & Concepts

Ethyl hexanoateQuantitative Descriptive AnalysisIsoamyl acetateFood scienceSensory analysisChemistryAromaIsoamyl alcoholWineFermentationChromatographyAlcoholOrganic chemistryFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities
Volatile and sensory profile of sparkling wines produced by faster and alternative methods (Ancestral and Single Tank Fermentation) compared to the usual methods (Charmat and Traditional) | Litcius