Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines
Different winemaking practices have been tried to improve wine quality and differentiate wine styles. Low temperature fermentation has been proposed to enhance the aroma profile in young red wines. The aim of this work was to study how fermentation temperature affects the chemical composition, the c...
| Main Authors: | , , , , , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
Elsevier
2021
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/8771 https://www.sciencedirect.com/science/article/abs/pii/S002364382100222X https://doi.org/10.1016/j.lwt.2021.111069 |
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