Towards a better understanding of the evolution of odour-active compounds and the aroma perception of sparkling wines during ageing
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference40 articles.
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3. Influence of production method on the sensory profile and consumer acceptance of Australian sparkling white wine styles: Sensory profiles of Australian sparkling wines;Culbert;Australian Journal of Grape and Wine Research,2017
4. Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production;Di Gianvito;Food Research International,2018
5. Changes in the Sorption of Diverse Volatiles by Saccharomyces cerevisiae Lees during Sparkling Wine Aging;Gallardo-Chacón;Journal of Agricultural and Food Chemistry,2010
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