Fermentative aroma compounds and sensory profiles of godello and albariño wines as influenced by saccharomyces cerevisiae yeast strains

Journal of the Science of Food and Agriculture

Volumn 93, Issue 11, 2013, Pages 2849-2857

  Blanco, Pilar ^a   Mirás Avalos, José Manuel ^a   Pereira, Esteban ^a   Orriols, Ignacio ^a  

^a Estacion de Viticultura e Enoloxia de Galicia EVEGA   (Spain)

Author keywords

Chemical composition; Sensory analysis; White wine; Yeast strain

Indexed keywords

VOLATILE ORGANIC COMPOUND;

CHEMISTRY; CLASSIFICATION; FERMENTATION; HUMAN; METABOLISM; SACCHAROMYCES CEREVISIAE; SENSATION; STANDARDS; WINE;

FERMENTATION; HUMANS; SACCHAROMYCES CEREVISIAE; SENSATION; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 84880158665     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6122     Document Type: Article

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