Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: The differential role of autochthonous yeast strains on aroma profiles

Author:

Álvarez-Pérez José Manuel,Campo Eva,San-Juan Felipe,Coque Juan José R.,Ferreira Vicente,Hernández-Orte Purificación

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

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3. Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry data;Campo;Journal of Agricultural and Food Chemistry,2005

4. Analysis of yeast populations during alcoholic fermentation in a newly established winery;Constanti;American Journal of Enology and Viticulture,1997

5. Must acetic-acid and ethyl-acetate as mold and rot indicators in grapes;Corison;American Journal of Enology and Viticulture,1979

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