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Chemical and sensory profiling of Shiraz wines co‐fermented with commercial non‐Saccharomyces inocula |
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| Authors: | A Hranilovic S Li PK Boss K Bindon R Ristic P R Grbin T Van der Westhuizen V Jiranek |
| Affiliation: | 1. The Australian Research Council Training Centre for Innovative Production, The University of Adelaide, Glen Osmond, SA, Australia;2. Department of Wine and Food Science, The University of Adelaide, Glen Osmond, SA, Australia;3. CSIRO Agriculture and Food, Glen Osmond, SA, Australia;4. The Australian Wine Research Institute, Glen Osmond, SA, Australia;5. Laffort Australia, Woodville Norh, SA, Australia |
| Abstract: | |
| Keywords: | mixed culture inoculation non‐Saccharomyces yeasts sensory evaluation Shiraz volatile compounds yeast inoculum |
