Minor Volatile Compounds Profiles of ‘Aligoté’ Wines Fermented with Different Yeast Strains
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...
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca
2015-03-01
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| Series: | Notulae Scientia Biologicae |
| Online Access: | http://www.notulaebiologicae.ro/index.php/nsb/article/view/9545 |
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