Influence Evaluation of Enzyme Treatments on Aroma Profile of White Wines

Influence Evaluation of Enzyme Treatments on Aroma Profile of White Wines

Improving aroma profile represents one of the principal goals in winemaking. This paper focuses to evaluate the influence of enzymes applied before alcoholic fermentation of Fetească regală and Sauvignon blanc wines, even if most studies analyze their use in different winemaking stages. Fetească reg...

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Bibliographic Details
Main Authors: Elena Cristina Scutarașu, Camelia Elena Luchian, Laurian Vlase, Katalin Nagy, Lucia Cintia Colibaba, Lucia Carmen Trinca, Valeriu V. Cotea
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Agronomy
Subjects:
volatile fraction
sensory evaluation
winemaking optimization
pectinase
glycosidase
Online Access:https://www.mdpi.com/2073-4395/12/11/2897

Internet

https://www.mdpi.com/2073-4395/12/11/2897

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