Changes in aroma compounds of Sherry wines during their biological aging 1 carried out by Saccharomyces cerevisiae races bayanus and capensis

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Author

Cortes, M.B.

Zea, L.

Moyano, L.

Medina, M.

Moreno, Juan

Date

2017-01-17

Subject

Wine
Aromas
Biological aging
Film yeasts
Sherry wine

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URI

http://hdl.handle.net/10396/14296

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