Aroma Profile of Grapevine Chips after Roasting: A Comparative Study of Sorbara and Spergola Cultivars for More Sustainable Oenological Production
This study aimed to compare the aroma profiles of Sorbara and Spergola grapevine prunings roasted at different temperatures (120, 140, 160, 180, 200, and 240 °C). One potential application of grapevine prunings is their use as infusion chips to enhance and improve the aging processes of alcoholic be...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-10-01
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| Series: | Separations |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2297-8739/10/10/532 |