Fruity flavor increase of Spanish Airén white wines made by brief fermentation skin contact;Aumento del aroma afrutado de los vinos blancos Airén fermentados en presencia de hollejos

Food Science and Technology International

Volumn 5, Issue 2, 1999, Pages 149-157

  Garcia Romero E ^a   Perez Coello M ^a   Cabezudo, M D ^a   Sanchez Munoz G ^b   Martin Alvarez P J ^c  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b Servicio de Salud de Castilla La Mancha   (Spain)

^c INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Air n; fermentation; flavor; skin; white wine

Indexed keywords

EID: 0033440873     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201329900500204     Document Type: Article

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