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Evolution of volatile compounds treated with selected non-Saccharomyces extracellular extract during Pinot noir

Cai-Lin Kong1, Ai-Hua Li2, Guo-Jie Jin1

  • 1College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.

Food Research International (Ottawa, Ont.)
|March 20, 2019
PubMed

Keywords:
Extracellular extractMonsoon climateNon-Saccharomyces yeastVolatile compoundWine aroma

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