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Impact of accentuated cut edges, yeast strain, and malolactic fermentation on chemical and sensory profiles of Sauvignon blanc wine.
Wang, Xingchen; Capone, Dimitra L; Roland, Aurélie; Jeffery, David W.
Afiliação
  • Wang X; Department of Wine Science and Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, SA 5064, Australia.
  • Capone DL; Department of Wine Science and Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, SA 5064, Australia; Australian Research Council Training Centre for Innovative Wine Production, UA, PMB 1, Glen Osmond, SA 5064, Australia.
  • Roland A; SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France.
  • Jeffery DW; Department of Wine Science and Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, SA 5064, Australia; Australian Research Council Training Centre for Innovative Wine Production, UA, PMB 1, Glen Osmond, SA 5064, Australia. Electronic address: david.jeffery@adelaide.edu.au.
Food Chem ; 400: 134051, 2023 Jan 30.
Article em En | MEDLINE | ID: mdl-36067692
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Vinho / Vitis Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
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XML
PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Vinho / Vitis Idioma: En Ano de publicação: 2023 Tipo de documento: Article