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Updated: Sep 20, 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

Exploring fermentative skin contact effects and post-fermentative oxidation on phenolics, aroma, and sensory

Lorenzo Ferrero1, Marco Lagori1, Anastasiia Kasianova1

  • 1Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari. Corso Enotria 2/C, 12051 Alba (CN), Italy.

Food Chemistry
|September 18, 2026
PubMed

Keywords:
Aroma profileMacerationMass spectrometryOxidationPhenolic compoundsVolatile compoundsWhite wines

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