Effect of the contact with fermentation-lees or commercial-lees on the volatile composition of white wines

European Food Research and Technology

Volumn 224, Issue 4, 2007, Pages 405-413

  Bautista, Raquel ^a   Fernández, Esperanza ^a   Falqué, Elena ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Aroma compounds; Lees; Maturing time; Sensorial analysis; White wine

Indexed keywords

VITACEAE; VITIS SP.;

EID: 33846263710     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0336-7     Document Type: Article

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