Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing
This study aimed at determining the changes induced by two S. cerevisiae strains, (IONYS wf™ and Lalvin ICV D254™) on the sensory and chemical aroma profiles of Tempranillo wine, after fermentation and after ageing. The 64 aroma molecules determined were grouped attending to sensory and chemical sim...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2021-12-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/4732 |