Characterization of volatile and sensory profile description of dry red table wine (cv. Isabel) produced in artisanal and industrial scale with addition of pectinase
Due to the importance of the wine industry in Santa Teresa - ES and the limited availability of information on the composition of volatile and sensory profile of these wine, we performed the present study aiming to characterize the composition of volatile and sensory profile of dry red table wines of two cellars of Santa Teresa - ES, produced in artisanal and industrial scale without addition of pectinolytic enzyme, and microvinification with and without addition of pectinolytic enzyme.