The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines
Ten different Saccharomyces cerevisiae strains fermented semi-synthetic musts containing a Polyphenolic and Aroma Precursor Fraction (PAF) extracted from Tempranillo grapes. Aroma compounds were studied by Gas Chromatography (GC), GC-Olfactometry and GC-Mass Spectrometry (MS), during fermentation by...
| Main Authors: | , , , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
Elsevier
2021
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/8774 https://www.sciencedirect.com/science/article/pii/S2590157521000043 https://doi.org/10.1016/j.fochx.2021.100116 |
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