Changes in aroma compounds of Sherry wines during their biological aging 1 carried out by Saccharomyces cerevisiae races bayanus and capensis
Ver/
Autor
Cortes, M.B.
Zea, L.
Moyano, L.
Medina, M.
Moreno, Juan
Fecha
2017-01-17Materia
WineAromas
Biological aging
Film yeasts
Sherry wine