Life Sciences → Agricultural and Biological Sciences → Food Science
Fermentation and Sensory Analysis
This cluster of papers explores the intricate microbial interactions, genetic diversity, and metabolic processes involved in wine production, with a focus on yeast strains, aroma compounds, polyphenols, and fermentation dynamics. It delves into the impact of grape metabolism, microbial terroir, and biogenic amines on the flavor profile of wines.
81.9K works worldwide1.2M citations
Wine YeastsMicrobial ModulationAroma CompoundsPolyphenolsFermentationSaccharomyces cerevisiaeGrape MetabolismFlavor ProfileBiogenic AminesMicrobial Terroir


