Pilot-scale vinification of cabernet sauvignon using combined lactiplantibacillus plantarum and saccharomyces cerevisiae to achieve wine acidification

HIGHLIGHTS

• who: Jiao Jiang and collaborators from the College of Enology, Northwest AandF University, Yangling, Xianyang, China have published the research: Pilot-Scale Vinification of Cabernet Sauvignon Using Combined Lactiplantibacillus plantarum and Saccharomyces cerevisiae to Achieve Wine Acidification, in the Journal: Foods 2022, 2511 of /2022/
• what: Odour activity values (OAVs) of each identified volatile compound was used to indicate their contribution to wine aroma perception, and was calculated as follows : OAV=VC/OTD where VC refers to the concentration of each individual volatile compound (µg/L), and OTD is the odour threshold of the corresponding . . .
  

   

  

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