Effect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas in semi-synthetic Tempranillo wines

Author:

Pérez Dolores,Denat Marie,Heras José María,Guillamón José Manuel,Ferreira Vicente,Querol Amparo

Funder

H2020

Generalitat Valenciana

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference63 articles.

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2. Sensory, olfactometric and chemical characterization of the aroma potential of Garnacha and Tempranillo winemaking grapes;Alegre;Food Chem.,2020

3. Susceptibility and resistance to ethanol in Saccharomyces strain isolated from wild and fermentative environments;Arroyo-López;Yeast,2010

4. Influence of wood on some aromatic substances in wines;Boidron;Connaiss Vigne Vin,1988

5. The dimensions of wine quality;Charters;Food Qual. Prefer.,2007

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