| Autor: |
Curtin, Christopher D., Bellon, Jennifer R., Bartowsky, Eveline J., Henschke, Paul A., Chambers, Paul J., Herderich, Markus J., Pretoriusa, Isak S. |
| Předmět: |
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| Zdroj: |
Wine & Viticulture Journal; Mar/Apr2011, Vol. 26 Issue 2, p15-24, 8p |
| Abstrakt: |
The article discusses the study conducted at the Australian Wine Research Institute (AWRI) in Australia that investigated several Saccharomyces cerevisiae strains, which were considered by some winemakers to influence wine aroma in Chardonnay. It explores the conventional options available to winemakers for modulation of Chardonnay aroma. It examines the malolactic fermentation (MLF) that can be applied to raise complexity through careful application of appropriate bacterial strains. |
| Databáze: |
Supplemental Index |
| Externí odkaz: |
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