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Filtering by: Alternative title ssim Report no.80-13 Funding Body American Vineyard Foundation (AVF) Project Number 2021-2479 Peer Reviewed No

Tropical Fruit Aroma in Chardonnay: Impact of Fermentation Techniques on Volatile Ester and Thiol Concentrations, Tropical Fruit Aroma Perception, Preference, and Emotional Response

Creator:

Lucas, Chase J.

Abstract:

Tropical fruit aromas are prominent in wines like Sauvignon Blanc, one of the most abundant white wines in the United States. With high consumer interest for these aromas, it has become increasingly important to understand the factors that influence the desired tropical fruit aromas in white wines. Understanding the causes...

Resource Type:

Masters Thesis

Full Text:

at 13℃ with no skin contact, SC = fermentation at 13℃ with 18 hours of skin contact, FG