Effect of Bentonite Addition to Pedro Ximénez White Grape Musts before Their Fermentation with Selected Yeasts on the Major Volatile Compounds and Polyols of Wines and Tentative Relationships with the Sensorial Evaluation

Effect of Bentonite Addition to Pedro Ximénez White Grape Musts before Their Fermentation with Selected Yeasts on the Major Volatile Compounds and Polyols of Wines and Tentative Relationships with the Sensorial Evaluation

In this work, we study the effect of bentonite addition to the grape must before alcoholic fermentation on the chemical composition and sensorial profile of the obtained wines. Fermentations were carried out with two <i>Saccharomyces cerevisiae</i> commercial active dry yeasts treated or...

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Bibliographic Details
Main Authors: Raquel Muñoz-Castells, Jaime Moreno-García, Teresa García-Martínez, Juan Carlos Mauricio, Juan Moreno
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Molecules
Subjects:
wine
bentonite
yeast
fermentation
volatile compounds
statistical analysis
Online Access:https://www.mdpi.com/1420-3049/27/22/8057

Internet

https://www.mdpi.com/1420-3049/27/22/8057

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