Investigating consumer and expert perceptions on the sensory effects of lactic acid bacteria in wine
Publiée le 24/09/2020 08:15Studies of microbiological impact on aroma profile in wine have recently shown that Lactic Acid Bacteria (LAB) can have just as profound a sensory impact as yeast (Silvano, 2019), yet little research has focused on end-user perception of these differences, in white and red wines.