Impact of SO2 and bentonite addition during fermentation on volatile profile of two varietal white wines
Author:
Funder
FCT
MCTES
Publisher
Elsevier BV
Subject
Food Science
Reference51 articles.
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1. Strategies on aroma formation in Chardonnay sparkling base wine: Different Saccharomyces cerevisiae strains, co‐inoculation with Torulaspora delbrueckii and utilization of bentonite;Biotechnology and Applied Biochemistry;2023-10-16
2. Different SO2 Doses and the Impact on Amino Acid and Volatile Profiles of White Wines;Beverages;2023-04-13
3. A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Concept;Beverages;2022-12-07
4. Evolution of sensory analysis attributes and volatile aging markers in bottle fermented craft beers during storage at different temperatures.;Food Chemistry Advances;2022-10
5. Quality study of PDO (Protected Designation of Origin) Greek white wines of the grape variety ‘Debina’;Notulae Botanicae Horti Agrobotanici Cluj-Napoca;2022-09-27
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