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Understanding the Evolution of Fresh Mushroom Off-Flavor in Wine over the Course of Fermentation

Year: 2026

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/acs.jafc.6c05284

Authors: Lillian Enoch, Sarah Ployon, Lucas Suc, Anne Ortiz-Julien, Nathalie Sieczkowski, Audrey Bloem, Aurélie Roland

Institutions: Université de Montpellier, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, Lallemand (France), Sciences pour L’Œnologie

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: Lallemand

OpenAlex ID: W7169615331

FWCI:

Cites: 26

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