Increase in Fruity Ester Production during Spine Grape Wine Fermentation by Goal-Directed Amino Acid Supplementation
The aim of this work was to enhance the levels of fruity esters in spine grape (<i>Vitis davidii</i> Foёx) wine by goal-directed amino acid supplementation during fermentation. HPLC and GC-MS monitored the amino acids and fruity esters, respectively, during alcoholic fermentation of spin...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-10-01
|
| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/7/4/231 |