| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539455 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Use of coimmobilised yeast to ferment must with high sugar concentration. ⺠Volatile aroma compounds differentiate sweet wines by cluster analysis. ⺠Partially fermented wines show a higher aroma complexity than those elaborated traditionally. ⺠Wines fermented were better valued than those elaborated traditionally.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
N. López de Lerma, T. GarcÃa-MartÃnez, J. Moreno, J.C. Mauricio, R.A. Peinado,