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
2017-01-17Subject
WineAromas
Biological aging
Film yeasts
Sherry wine