Influence of the dominance of must fermentation by Torulaspora delbrueckii on the malolactic fermentation and organoleptic quality of red table wine
Keywords: قاتل; Isoamyl acetate (PubChem CID: 31276); Ethyl hexanoate (PubChem CID: 31265); Ethyl octanoate (PubChem CID: 7799); γ-Ethoxy-butyrolactone (PubChem CID: 356063)Yeast; Torulaspora; Killer; Red wine; Aroma; Malolactic fermentation