Chemometric Differentiation of White Wines from a Low-Aromatic Grape Obtained by Spontaneous Ferment...
Chemometric Differentiation of White Wines from a Low-Aromatic Grape Obtained by Spontaneous Fermentation, Enriched with Non-Saccharomyces, or with a High-Glutathione-Producing Saccharomyces Yeast
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Publisher
Basel: MDPI AG
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Language
English
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Publisher
Basel: MDPI AG
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Scope and Contents
Contents
This work focuses on the establishment of analytical and sensory differences between young wines obtained from the same grape must fermented using different strategies. The main purpose is to provide winemakers with objective criteria to help them to choose the best fermentation method to obtain the desired wine characteristics. The effects of four...
Alternative Titles
Full title
Chemometric Differentiation of White Wines from a Low-Aromatic Grape Obtained by Spontaneous Fermentation, Enriched with Non-Saccharomyces, or with a High-Glutathione-Producing Saccharomyces Yeast
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Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_d39dca8990824a7cafe251c242b3bb99
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_d39dca8990824a7cafe251c242b3bb99
Other Identifiers
ISSN
2311-5637
E-ISSN
2311-5637
DOI
10.3390/fermentation9121023
