Impact of different vinification techniques on the formation of reductive notes in Vitis vinifera cv. Vernatsch
The grape variety Vernatsch is prone to the formation of severe reductive notes during alcoholic fermentation (AF), spoiling the fruity aroma characteristic for this variety. We investigated the impact of eight different vinification treatments on the formation of volatile sulfur compounds (VSCs) an...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2015-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | http://dx.doi.org/10.1051/bioconf/20150502010 |