Modulation of aroma and chemical composition of Albarino semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging
Saccharomyces yeasts from different origins and species fermented in a semi-synthetic must containing aroma precursor of cv. Albari˜no and polyfunctional mercaptans precursors. The resulting wines were subjected to accelerate anoxic aging. Afterward, aroma profiles were analyzed by distinct gas chro...
| Autores principales: | , , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2022
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/11285 https://www.sciencedirect.com/science/article/pii/S0740002022000053 https://doi.org/10.1016/j.fm.2022.103981 |
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