Evaluating the Influence of Two Different Red Wines on the Physicochemical Properties, Volatile Compound Profiles, and Sensory Attributes of Wine-Soaked Pressed Cheeses

This study evaluated the effects of wine-soaking on cow’s milk pressed cheese properties and developed a standardized cheesemaking procedure. Cheese was soaked in Cabernet Sauvignon and Alicante Bouschet red wines for two soaking periods of four days after the brining process. The physicochemical, microbiological, and volatile composition were evaluated, along with consumer sensory evaluation. After 60 days of ripening, wine-soaked cheeses had statistically lower salt and moisture levels, with...