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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| 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 |