Increase in fruity ester production during spine grape wine fermentation by goal-directed amino acid supplementation

HIGHLIGHTS

• who: Zijian Zhu and colleagues from the Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, China have published the article: Increase in Fruity Ester Production during Spine Grape Wine Fermentation by Goal-Directed Amino Acid Supplementation, in the Journal: Fermentation 2021, 7, 231. of 28/08/2019
• what: The aim of this work was to enhance the levels of fruity esters in_(Vitis davidii Fou0451x) wine by goal-directed supplementation HPLC and GC-MS monitored the acids and fruity esters respectively alcoholic of and Cabernet Sauvignon HPLC was also used to determine the extracellular metabolites . . .
  

   

  

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