Minor Volatile Compounds Profiles of ‘Aligoté’ Wines Fermented with Different Yeast Strains

Minor Volatile Compounds Profiles of ‘Aligoté’ Wines Fermented with Different Yeast Strains

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The aroma of wine can be classified accordingly to its origin, in varietal aroma, pre-fermentative aroma, fermentative aroma and post-fermentative aroma. Although a number of flavor components are found in the original grape, the dominant and major compounds contributing to white wines are formed du...

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Bibliographic Details
Main Authors:	Florin VARARU, Jaime MORENO-GARCIA, Juan MORENO, Marius NICULAUA, Bogdan NECHITA, Cătălin ZAMFIR, Cintia COLIBABA, Georgiana-Diana DUMITRU, Valeriu V. COTEA
Format:	Article
Language:	English
Published:	University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca 2015-03-01
Series:	Notulae Scientia Biologicae
Online Access:	http://www.notulaebiologicae.ro/index.php/nsb/article/view/9545

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