Contribution of grape skin and fermentation microorganisms to the development of red- and black-berry aroma in Merlot wines

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...

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Bibliographic Details
Main Authors: Bénédicte Pineau, Jean-Christophe Barbe, Cornelis van Leeuwen, Denis Dubourdieu
Format: Article
Language:English
Published: International Viticulture and Enology Society 2011-03-01
Series:OENO One
Subjects:
red wines
grape skins
red- and black-berry aroma
aroma origins
precursors
Online Access:https://oeno-one.eu/article/view/1485

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