Contribution of yeasts to the aroma of sparkling wines during second fermentation and cell lysis
Contribución de las levaduras al aroma de los vinos espumosos durante la segunda fermentación y la lisis celular
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Author
Martínez García, Rafael
Director/es
Moreno Vígara, Juan JoséGarcía-Martínez, Teresa
Publisher
Universidad de Córdoba, UCOPressDate
2021Subject
Fermented winesSparkling wines
Sensory analysis
Aroma
Yeast
Second fermentation
Cell lysis
Volatile compounds
Chemometry