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
Fecha
2021Materia
Fermented winesSparkling wines
Sensory analysis
Aroma
Yeast
Second fermentation
Cell lysis
Volatile compounds
Chemometry