Browsing Faculty Works, Department of Food Science and Technology by Subject "Aroma"
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Electronic Nose Analysis of Cabernet Sauvignon (Vitis vinifera L.) Grape and Wine Volatile Differences during Cold Soak and Postfermentation (American Society for Enology and Viticulture, 2011-03-01)Cold soak is a prefermentation maceration process at cold temperatures, traditionally used to enhance red wine color. This study monitored changes in Vitis vinifera L. cv. Cabernet Sauvignon volatiles using a commercial ...