Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines
Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines
About this item
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Author / Creator
Publisher
Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title
Language
English
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Publication information
Publisher
Berlin/Heidelberg: Springer Berlin Heidelberg
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Scope and Contents
Contents
Most wine aroma compounds, including the varietal fraction, are produced or released during wine production and derived from microbial activity. Varietal aromas, typically defined as terpenes and thiols, have been described as derived from their non-volatile precursors, released during wine fermentation by different yeast hydrolytic enzymes. The pe...
Alternative Titles
Full title
Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines
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Record Identifier
TN_cdi_proquest_miscellaneous_2078580295
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_2078580295
Other Identifiers
ISSN
0175-7598
E-ISSN
1432-0614
DOI
10.1007/s00253-018-9255-3
