From microbial communities to aroma profiles: A comparative study of spontaneous fermentation in merlot and cabernet sauvignon wines

From microbial communities to aroma profiles: A comparative study of spontaneous fermentation in merlot and cabernet sauvignon wines

This study aimed to compare the microbial community composition and aroma characteristics during the fermentation of different grape cultivars, Merlot and Cabernet Sauvignon. Principal Component Analysis (PCA), Partial Least Squares Discriminant Analysis (PLS-DA), and Odor Activity Value (OAV) scree...

Full description

Saved in:
Bibliographic Details
Main Authors: Qinqin Liu, Nan Hao, Lan Mi, Shuai Peng, Akumawah Kyen Marie-Colette, Xuefang Zhao, Jing Wang
Format: Article
Language:English
Published: Elsevier 2025-02-01
Series:Food Chemistry: X
Subjects:
Different cultivars
Wine microbiome
Spontaneous fermentation
Volatile aromas
Wine terroir
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525001646
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://www.sciencedirect.com/science/article/pii/S2590157525001646

Similar Items