Influence of a Saccharomyces cerevisiae Selected Strain in the Volatile Composition of Rosé Wines. Evolution during Fermentation-Reference-Cited by-同舟云学术

Influence of a Saccharomyces cerevisiae Selected Strain in the Volatile Composition of Rosé Wines. Evolution during Fermentation

Published:2000-04-19 Issue:5 Volume:48 Page:1789-1798
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Fraile Pablo¹,Garrido Julián¹,Ancín Carmen¹

Affiliation:

1. Instrumental Analytical Laboratory, Navarra Department of Agriculture, Avenida Serapio Huici s/n, E-31610 Villava, Spain, and Department of Applied Chemistry, Universidad Publica de Navarra, Campus Arrosadía s/n, E-31006 Pamplona, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf990716h

Reference35 articles.

1. Identification and determination of volatile constituents in wines from different vine cultivars

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