Use of a flor yeast strain for the second fermentation of sparkling wines: effect of endogenous CO2 over-pressure on the volatilome
Martínez-García, Rafael, Roldán-Romero, Yenifer, Moreno, Juan, Puig-Pujol, Anna, Mauricio, Juan Carlos, García-Martínez, TeresaLanguage:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.125555
Date:
October, 2019
File:
PDF, 516 KB
english, 2019