Characterization of the volatile fraction of young wines from the Denomination of Origin “Vinos de Madrid” (Spain)
Author:
Publisher
Elsevier BV
Subject
Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry
Reference48 articles.
1. Chemical Characterization of the Aroma of Grenache Rosé Wines: Aroma Extract Dilution Analysis, Quantitative Determination, and Sensory Reconstitution Studies
2. Influence of Storage Conditions on the Formation of Some Volatile Compounds in White Fortified Wines (Vins doux Naturels) during the Aging Process
3. Analytical Study of Aromatic Series in Sherry Wines Subjected to Biological Aging
4. Influence of a Saccharomyces cerevisiae Selected Strain in the Volatile Composition of Rosé Wines. Evolution during Fermentation
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