Fermentation aromas: locut. The fermented aromas are secondary aromas originating during fermentation, from the work of the yeasts on the sugars. This work causes a significant emission of odoriferous residues.
Fermentation aromas (responsible for the floral and fruity aromas of wines in vinification): certain esters and higher alcohols resulting from fermentation metabolism contribute to the aroma of young wines. These compounds are particularly sought after and appreciated in ...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.