Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines
1 |
Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland |
2 |
Faculty of Mathematics and Computer Science, University of Warmia and Mazury in Olsztyn, Słoneczna 54, 10-710 Olsztyn |
3 |
Department of Biophysics, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin |
CORRESPONDING AUTHOR
Anna Stój
Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8, 20-704, Lublin, Poland
Submission date: 2021-04-11
Final revision date: 2021-12-29
Acceptance date: 2022-01-10
Online publication date: 2022-01-27
Publication date: 2022-01-27
Pol. J. Food Nutr. Sci. 2022;72(1):39–55