Characterisation of Tannin and Aroma Profiles of Pinot Noir Wines Made with or without Grape Pomace
Characterisation of Tannin and Aroma Profiles of Pinot Noir Wines Made with or without Grape Pomace
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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
The contribution of grape pomace on tannin concentration, tannin composition and aroma profile of Pinot noir wine was studied using different fermentation media to make up four treatments: GJ-P, grape juice plus pomace; MJ-P, model juice plus pomace; GJ, grape juice; MJ, model juice. The MJ-P treatment showed significantly lower amounts of tannins,...
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Full title
Characterisation of Tannin and Aroma Profiles of Pinot Noir Wines Made with or without Grape Pomace
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TN_cdi_doaj_primary_oai_doaj_org_article_e1532b3d7e1f4b0499191a9b2f0435e7
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_e1532b3d7e1f4b0499191a9b2f0435e7
Other Identifiers
ISSN
2311-5637
E-ISSN
2311-5637
DOI
10.3390/fermentation8120718
