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Updated: Jun 4, 2026

Profiling the Bacterial Community of Fermenting Traminette Grapes during Wine Production using Metagenomic Amplicon Sequencing
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Aroma changes due to second fermentation and glycosylated precursors in Chardonnay and Riesling sparkling wines

Sebastian Ganss1, Frauke Kirsch, Peter Winterhalter

  • 1Dienstleistungszentrum Ländlicher Raum-Rheinpfalz, Kompetenzzentrum Weinforschung, Breitenweg 71, D-67435 Neustadt an der Weinstrasse, Germany.

Journal of Agricultural and Food Chemistry
|February 24, 2011
PubMed

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