Improving the aging aroma profiles of Italian Riesling and Petit Verdot Wines: Impact of spontaneous and inoculated fermentation processes

The study employed gas chromatography-ion mobility spectrometry to differentiate between wines undergoing spontaneous fermentation and inoculated fermentation, with aging periods of 3, 9, and 15 months. The results indicate that throughout the three aging periods, there was a notable increase in the...

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Detalles Bibliográficos
Autores principales: Wang, Lin, Yin, Haining, Shao, Xuedong, Zhang, Zhengwen, Zhong, Xiaomin, Wei, Ruteng, Ding, Yinting, Wang, Hua, Li, Hua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10633531/
https://www.ncbi.nlm.nih.gov/pubmed/37954144
http://dx.doi.org/10.1016/j.fochx.2023.100978

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10633531/
https://www.ncbi.nlm.nih.gov/pubmed/37954144
http://dx.doi.org/10.1016/j.fochx.2023.100978

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