Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum

作者：Cristián Varela, Alice Barker, T. Tran, Anthony R. Borneman, Chris Curtin · 发表于：International Journal of Food Microbiology · 年份：2017 · DOI：10.1016/j.ijfoodmicro.2017.04.002 · 被引用次数：134 · 研究领域：Fermentation and Sensory Analysis、Horticultural and Viticultural Research、Wine Industry and Tourism