Correlation between Microbial Diversity and Major Volatile Aroma Compounds during Spontaneous Fermentation of Pinot Noir Wine at Industrial Scale
This study aimed to investigate the correlation between microbial community succession and volatile compounds during the spontaneous fermentation of Pinot Noir wine at an industrial scale. Pinot Noir grapes from the production region of Wuwei in the Hexi Corridor were used to produce wine by spontan...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-07-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-13-009.pdf |
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