Contribution of grape skin and fermentation microorganisms to the development of red- and black-berry aroma in Merlot wines
Aim: The aim of this study was to elucidate how an initially neutral Merlot must resulted in a wine with characteristic aromas of red- and black-berry fruit, focusing on the respective contributions of yeast metabolism together with grape juice, pulp, and skins. Methods and Results: Sensory analyses...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2011-03-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/1485 |