Home /Research /The aromatic profile of wine distillates from Ugni blanc grape musts is influenced by the nitrogen nutrition (organic vs. inorganic) of Saccharomyces cerevisiae
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The aromatic profile of wine distillates from Ugni blanc grape musts is influenced by the nitrogen nutrition (organic vs. inorganic) of Saccharomyces cerevisiae

Charlie Guittin, Faïza Maçna, Adeline Barreau, Xavier Poitou, Jean-Marie Sablayrolles, Jean‐Roch Mouret, Vincent Farines

Year
2022
Citations
13

Keywords

ChemistryIsoamyl acetateIsobutanolIsoamyl alcoholMalolactic fermentationWineWinemakingAcetaldehydeFood scienceAroma

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