IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2016 9 Category: Landscape and Environmental Sustainability and Biodiversity

Landscape and Environmental Sustainability and Biodiversity

IVES Conference SeriesLandscape and Environmental Sustainability and BiodiversityTerroir 2016

Spontaneous fermentation dynamics of indigenous yeast populations and their effect on the sensory properties of Riesling

Varietal Riesling aroma relies strongly on the formation and liberation of bound aroma compounds. Floral monoterpenes, green C6-alcohols, fruity C13-norisoprenoids and spicy volatile phenols are predominantly bound to disaccharides, which are produced and stored in the grape berry during berry maturation.

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