Synergetic Effect of Accentuated Cut Edges (ACE) and Macerating Enzymes on Aroma and Sensory Profiles of Marquette Red Wine
This research explored the effects of using Accentuated Cut Edges (ACE) and macerating enzymes on the aroma and sensory profile of Marquette red wines after nine months of aging. The aroma analysis was conducted using gas chromatography-mass spectrometry (GC-MS) with solid-phase microextraction (SPM...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/10/12/624 |
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