Contribution of yeasts to the aroma of sparkling wines during second fermentation and cell lysis

dc.contributor.advisor	Moreno Vígara, Juan José
dc.contributor.advisor	García-Martínez, Teresa
dc.contributor.author	Martínez García, Rafael
dc.date.accessioned	2021-09-06T09:30:31Z
dc.date.available	2021-09-06T09:30:31Z
dc.date.issued	2021
dc.identifier.uri	http://hdl.handle.net/10396/21554
dc.format.mimetype	application/pdf	es_ES
dc.language.iso	eng	es_ES
dc.publisher	Universidad de Córdoba, UCOPress	es_ES
dc.rights	https://creativecommons.org/licenses/by-nc-nd/4.0/	es_ES
dc.subject	Fermented wines	es_ES
dc.subject	Sparkling wines	es_ES
dc.subject	Sensory analysis	es_ES
dc.subject	Aroma	es_ES
dc.subject	Yeast	es_ES
dc.subject	Second fermentation	es_ES
dc.subject	Cell lysis	es_ES
dc.subject	Volatile compounds	es_ES
dc.subject	Chemometry	es_ES
dc.title	Contribution of yeasts to the aroma of sparkling wines during second fermentation and cell lysis	es_ES
dc.title.alternative	Contribución de las levaduras al aroma de los vinos espumosos durante la segunda fermentación y la lisis celular	es_ES
dc.type	info:eu-repo/semantics/doctoralThesis	es_ES
dc.rights.accessRights	info:eu-repo/semantics/openAccess	es_ES