Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines.

Chen, Kai

Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines. [electronic resource] - Food microbiology Feb 2018 - 51-63 p. digital

Publication Type: Journal Article

1095-9998

10.1016/j.fm.2017.07.018 doi


Bioreactors
Color
Female
Humans
Kinetics
Male
Tannins--chemistry
Taste
Volatile Organic Compounds--chemistry
Wine--analysis
Yeasts--classification