Impact of sequential co-culture fermentations on flavour characters of Solaris wines

European Food Research and Technology

Volumn 243, Issue 3, 2017, Pages 437-445

  Liu, Jing ^a   Arneborg, Nils ^a   Toldam Andersen, Torben Bo ^a   Zhang, Shujuan ^a   Petersen, Mikael Agerlin ^a   Bredie, Wender L P ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Cool climate grape cultivar; Non Saccharomyces; Sensory evaluation; Sequential fermentation; Volatile compounds; White wine

Indexed keywords

FERMENTATION; SENSORY ANALYSIS; SENSORY PERCEPTION; VOLATILE ORGANIC COMPOUNDS; YEAST;

ETHYL ACETATES; GRAPE CULTIVARS; NON-SACCHAROMYCES; NON-SACCHAROMYCES YEASTS; NON-VOLATILE COMPOUNDS; SENSORY PROPERTIES; VOLATILE COMPOUNDS; WHITE WINES;

WINE;

EID: 84981287107     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-016-2757-2     Document Type: Article

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