Bacterial Communities Related to Aroma Formation during Spontaneous Fermentation of ‘Cabernet Sauvignon’ Wine in Ningxia, China

Bacteria are an important part of wine ‘microbial terroir’ and contribute to the formation of wine flavor. Based on high-throughput sequencing and non-targeted metabonomic technology, this study first explored the bacterial composition and its effect on the aroma formation of spontaneously fermented...

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Detalles Bibliográficos
Autores principales: Zhang, Zhong, Zhang, Qingchen, Yang, Hui, Sun, Lijun, Xia, Hongchuan, Sun, Wenjing, Wang, Zheng, Zhang, Junxiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497756/
https://www.ncbi.nlm.nih.gov/pubmed/36140903
http://dx.doi.org/10.3390/foods11182775

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497756/
https://www.ncbi.nlm.nih.gov/pubmed/36140903
http://dx.doi.org/10.3390/foods11182775

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