Effect of Bentonite Addition to Pedro Ximénez White Grape Musts before Their Fermentation with Selected Yeasts on the Major Volatile Compounds and Polyols of Wines and Tentative Relationships with the Sensorial Evaluation

In this work, we study the effect of bentonite addition to the grape must before alcoholic fermentation on the chemical composition and sensorial profile of the obtained wines. Fermentations were carried out with two Saccharomyces cerevisiae commercial active dry yeasts treated or not with bentonite...

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Detalles Bibliográficos
Autores principales: Muñoz-Castells, Raquel, Moreno-García, Jaime, García-Martínez, Teresa, Mauricio, Juan Carlos, Moreno, Juan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9698039/
https://www.ncbi.nlm.nih.gov/pubmed/36432158
http://dx.doi.org/10.3390/molecules27228057

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9698039/
https://www.ncbi.nlm.nih.gov/pubmed/36432158
http://dx.doi.org/10.3390/molecules27228057

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