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Volatilomic and sensorial profiles of Cabernet Sauvignon wines fermented with different commercial yeasts

ABSTRACT:

Cabernet Sauvignon wines from San Vicente, B.C., México, vintage 2021 fermented with three different commercial yeasts (WLP740, ICVD80 and ICVD254) were analyzed by HS-SPME-GC-qTOF/MS.

INSTRUMENT(S): Gas Chromatography MS -

PROVIDER: MTBLS4785 | MetaboLights | 2025-06-18

REPOSITORIES: MetaboLights

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			Action	DRS
	CSSV21_01_Vf_01-AllBestHits.cef	Other
	AcqData-CumulativeAuditTrail.xml	Xml
	Contents.xml	Xml
	DefaultMassCal.xml	Xml
	Devices.xml	Xml

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