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Updated: Jun 6, 2025

Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing
07:34

Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing

Published on: December 1, 2023

654

葡萄酒的瓶装老化过程中的演变,这些葡萄酒是用烤葡萄芽和微氧化进行制的

Cristina Cebrián-Tarancón1, Rosario Sánchez-Gómez1, Ana María Martínez-Gil2

  • 1Cátedra de Química Agrícola, E.T.S. de Ingeniería Agronómica y de Montes y Biotecnología, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain.

Biomolecules
|November 27, 2024
PubMed
概括

这项研究探讨了不同的Shoot from vines-Enological-Granule (SEG) 品种和微氧化 (MOX) 如何影响Tempranillo葡萄酒. 结果显示,葡萄酒的化学特征随着时间的推移而演变,一些化合物随着添加氧气而增加,感觉特征随着老化而改善.

关键词:
这是一种SEGs-MOX组合.瓶装时间 瓶装时间氧气传输速率 氧气传输速率类和挥发性化合物 类和挥发性化合物

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