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Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines |
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| Authors: | Jing Liu Nils Arneborg Torben B Toldam‐Andersen Mikael A Petersen Wender LP Bredie |
| Affiliation: | 1. Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark;2. Department of Plant and Environmental Science, Faculty of Science, University of Copenhagen, T?strup, Denmark |
| Abstract: | |
| Keywords: | volatile compounds sensory evaluation sequential fermentations non‐Saccharomyces cool‐climate grape cultivars rosé wine |