| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539365 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠Partial fermentation of dried grape must for elaboration of sweet wines. ⺠Selected osmo-ethanol tolerant yeasts Saccharomyces cerevisiae X4 and X5. ⺠Electronic nose data provide discrimination between fermented and unfermented musts. ⺠Discrimination of wines is obtained from the volatile compounds quantified by GC.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Teresa GarcÃa-MartÃnez, Andrea Bellincontro, MarÃa de las Nieves López de Lerma, Rafael Andrés Peinado, Juan Carlos Mauricio, Fabio Mencarelli, Juan José Moreno,