Contribution of enzyme preparations to the linalool content of wines made from the non-aromatic grapevine variety ‘Furmint’ (<em>Vitis vinifera</em> L.)
Aim: Terpene compounds were tentatively identified and quantified in musts and wines made from the non-aromatic grape variety ‘Furmint’ (Vitis vinifera L.) after individual treatments with seven different commercial enzyme preparations. Methods and results: The identification and quantification of t...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2012-06-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/1514 |