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Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats
MartÃnez-GarcÃa, Rafael, Moreno, Juan, Bellincontro, Andrea, Centioni, Luna, Puig-Pujol, Anna, Peinado, Rafael A., Carlos Mauricio, Juan, GarcÃa-MartÃnez, TeresaJournal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.127574
Date:
July, 2020
File:
PDF, 1.58 MB
2020