Article ID Journal Published Year Pages File Type
10542871 Food Chemistry 2012 9 Pages PDF
Abstract
► The aroma and volatile profile of Prieto Picudo wines is studied for the first time. ► Yeast strain has a critical influence on fermentative and varietal compounds levels. ► A proper yeast strain selection provides wines with varied sensory characteristics. ► Prieto Picudo wines have levels of 4MP similar to Sauvignon blanc.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: The differential role of autochthonous yeast strains on aroma profiles
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