Effects of spontaneous fermentation on the microorganisms diversity and volatile compounds during ‘Marselan’ from grape to wine
Yao Lu, Sun Fei, Wenxiu Wang, Yaqiong Liu, Jie Wang, Jianfeng Sun, Jianlou Mu, Zhe Gao
Topics & Concepts
WineFood scienceFermentationMalolactic fermentationAroma of wineAromaChemistryYeastStarterMicroorganismWinemakingEthyl lactateLactic acidBacteriaBiologyOrganic chemistryBiochemistryGeneticsCatalysisFermentation and Sensory AnalysisHorticultural and Viticultural ResearchWine Industry and Tourism