Re-appearance of residual viable yeasts during wine microoxigenationapplied after malolactic fermentationeffect on the sensory profile of aMerlot wine

  1. M.P. Sáenz-Navajas 1
  2. C. Henschen 2
  3. A. Cantu 2
  4. A.A. Watrelot 2
  5. A.L. Waterhouse 2
  1. 1 Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón
  2. 2 Department of Viticulture and Enology, University of California, Davis, CA, United States
Book:
Abstracts Book: International Congress on Grapevine and Wine Sciences

Publisher: Instituto de las Ciencias de la Vid y del Vino

Year of publication: 2018

Pages: 53

Congress: International Congress on Grapevine and Wine Sciences (1. 2018. Logroño)

Type: Conference paper

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