✦ LIBER ✦

Aroma Compounds in Wine as Influenced by Apiculate Yeasts

✍ Scribed by J.V. GIL; J.J. MATEO; M. JIMÉNEZ; A. PASTOR; T. HUERTA

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Alcohols, esters and heavy sulphur compo

✍ Nathalie Moreira; Filipa Mendes; Tim Hogg; Isabel Vasconcelos 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 203 KB

QTL mapping of the production of wine ar

✍ Damien Steyer, Chloe Ambroset, Christian Brion, Patricia Claudel… 📂 Article 📅 2012 🏛 BioMed Central 🌐 English ⚖ 911 KB

Influence of wine fermentation temperatu

✍ Ana M. Molina; Jan H. Swiegers; Cristian Varela; Isak S. Pretorius; Eduardo Agos 📂 Article 📅 2007 🏛 Springer 🌐 English ⚖ 372 KB

Fermentative aroma compounds and sensory

✍ Blanco, Pilar; Mirás-Avalos, José Manuel; Pereira, Esteban; Orriols, Ignacio 📂 Article 📅 2013 🏛 John Wiley and Sons 🌐 English ⚖ 272 KB

Influence of Yeast Mannoproteins in the

✍ M. Juega; Y.P. Nunez; A.V. Carrascosa; A.J. Martinez-Rodriguez 📂 Article 📅 2012 🏛 Institute of Food Technologists 🌐 English ⚖ 770 KB

Aroma Compound Sorption by Oak Wood in a

✍ Ramirez Ramirez, Gabriela; Lubbers, Samuel; Charpentier, Claudine; Feuillat, Mic 📂 Article 📅 2001 🏛 American Chemical Society 🌐 English ⚖ 93 KB