The Impact of Fermentation Temperature and Cap Management on Selected Volatile Compounds and Temporal Sensory Characteristics of Grenache Wines from the Central Coast of California.

Autor: Stoffel ES; Food Science & Nutrition Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA.; Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA., Robertson TM; Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA., Catania AA; Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agro-pecuaria (INTA), San Martín 3853, Mendoza 5507, Argentina., Casassa LF; Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA.

Publikováno v: Molecules (Basel, Switzerland) [Molecules] 2023 May 22; Vol. 28 (10). Date of Electronic Publication: 2023 May 22.