Flavour Characters of Wines from Cool-Climate Grape Cultivars in Relation to Different Fermentation Approaches

Landbrug og biologi

• accelerated aging 8%
• acetates 10%
• acetone 6%
• acids 3%
• apricots 7%
• Aspalathus linearis 10%
• bananas 6%
• breeding 4%
• cheeses 6%
• chemical composition 5%
• chemistry 6%
• climate 84%
• climate change 5%
• coculture 7%
• cultivars 60%
• Denmark 7%
• esters 15%
• ethyl acetate 6%
• fatty acids 9%
• fermentation 75%
• flavor 88%
• grapes 96%
• Hanseniaspora uvarum 10%
• least squares 6%
• malolactic fermentation 9%
• methodology 7%
• Metschnikowia 10%
• Metschnikowia fructicola 12%
• odors 10%
• oxidation 4%
• peaches 6%
• ripening 5%
• Saccharomyces cerevisiae 5%
• sampling 7%
• sensory evaluation 6%
• sensory properties 11%
• smoke 7%
• strawberries 6%
• sulfites 7%
• white wines 16%
• wine quality 8%
• winemaking 15%
• wines 100%
• yeasts 8%