A Comparative Study on Volatile Compounds and Sensory Profile of White and Red Wines Elaborated Using Bee Pollen versus Commercial Activators

Lack of nutrients in grape may cause problems for a proper alcoholic fermentation process, resulting in an altered aromatic profile of the wines. To avoid this situation, commercial winemakers often use fermentation activators, which are usually combinations of ammonium salts, inactivated yeast and...

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Detalles Bibliográficos
Autores principales: Amores-Arrocha, Antonio, Sancho-Galán, Pau, Jiménez-Cantizano, Ana, Palacios, Víctor
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8153345/
https://www.ncbi.nlm.nih.gov/pubmed/34068360
http://dx.doi.org/10.3390/foods10051082

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8153345/
https://www.ncbi.nlm.nih.gov/pubmed/34068360
http://dx.doi.org/10.3390/foods10051082

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