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Updated: May 14, 2026

Profiling the Bacterial Community of Fermenting Traminette Grapes during Wine Production using Metagenomic Amplicon Sequencing
07:34

Profiling the Bacterial Community of Fermenting Traminette Grapes during Wine Production using Metagenomic Amplicon Sequencing

Published on: December 1, 2023

Volatile and Sensory Profiles of Young Red Wines Treated with Yeast and Grape Polysaccharides After Malolactic

María Curiel-Fernández1, Estela Cano-Mozo1, Belén Ayestarán2

  • 1Grupo de Enología, Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain.

Foods (Basel, Switzerland)
|May 13, 2026
PubMed

Keywords:
aroma perceptionastringencypolysaccharidessensory analysisvolatile compoundswine compositionwine quality

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