Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract

Novel Shiraz red wine products enriched with Ganoderma lucidum (GL) extract, a traditional Asian medicinal mushroom, were developed and characterized. GL extract was added at different levels prior to and after primary fermentation to investigate its impact on the juice fermentation kinetics, and th...

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Detalles Bibliográficos
Autores principales: Nguyen, Anh N.H., Capone, Dimitra L., Johnson, Trent E., Jeffery, David W., Danner, Lukas, Bastian, Susan E.P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915547/
https://www.ncbi.nlm.nih.gov/pubmed/31683996
http://dx.doi.org/10.3390/foods8110538

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915547/
https://www.ncbi.nlm.nih.gov/pubmed/31683996
http://dx.doi.org/10.3390/foods8110538

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