Volatile Compounds in Monovarietal Wines of Two Amarone Della Valpolicella Terroirs: Chemical and Sensory Impact of Grape Variety and Origin, Yeast Strain and Spontaneous Fermentation

Aroma profiles of withered Corvina and Corvinone wines from two different Valpolicella terroirs were investigated in relationship to yeast strain and use of spontaneous fermentation. The results indicated that volatile chemical differences between wines were mainly driven by grape origin, which was...

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Detalles Bibliográficos
Autores principales: Luzzini, Giovanni, Slaghenaufi, Davide, Ugliano, Maurizio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8536046/
https://www.ncbi.nlm.nih.gov/pubmed/34681523
http://dx.doi.org/10.3390/foods10102474

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8536046/
https://www.ncbi.nlm.nih.gov/pubmed/34681523
http://dx.doi.org/10.3390/foods10102474

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