Pre-Fermentative Cryogenic Treatments: The Effect on Aroma Compounds and Sensory Properties of Sauvignon Blanc and Chenin Blanc Wine—A Review
Low-temperature treatments preceding alcoholic fermentation are becoming increasingly popular and have been used in winemaking as a tool to improve wine colour, aroma, and quality. Additionally, the pre-fermentative treatment of grapes with cryogenic agents protects the grape juice (must) from oxida...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-02-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/14/4/1483 |