Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines

Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines

Volatile compounds are very important to the flavour and quality of the wine. The study aimed to determine the effect of grape variety (Rondo and Zweigelt), yeast, malolactic fermentation (MLF) and yeast×MLF interaction on the content of volatile compounds in red wines. The wines were produced by se...

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Bibliographic Details
Main Authors: Anna Stój, Tomasz Czernecki, Bożena Sosnowska, Agnieszka Niemczynowicz, Arkadiusz Matwijczuk
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2022-01-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
fermentation
saccharomyces cerevisiae
saccharomyces bayanus
oenococcus oeni
aroma compounds
fourier-transform infrared spectroscopy
Online Access:http://journal.pan.olsztyn.pl/Impact-of-Grape-Variety-Yeast-and-Malolactic-Fermentation-on-Volatile-Compounds-and,145665,0,2.html
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