2024
DOI: 10.3390/app142210239
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Red Wines from Consecrated Wine-Growing Area: Aromas Evolution Under Indigenous and Commercial Yeasts

Violeta-Carolina Niculescu,
Daniela Sandru,
Oana Romina Botoran
et al.

Abstract: The aromatic profile of red wines is influenced by various factors, among them being distinguished the pedoclimatic ones, the variety, or the production technology. In the winemaking process, the use of different yeast strains can lead to obtaining wines with specific or conventional aromas (commercial strains), but also to the production of wines with a regional character using local strains. This study focuses on the analysis and comparison of the compounds that offer aromas in five wine varieties (Pinot noi… Show more

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