Changes in volatile compounds and aromatic series in sherry wine with high gluconic acid levels subjected to aging by submerged flor yeast cultures

✍ Scribed by R.A. Peinado; J. Moreno; M. Medina; J.C. Mauricio

• Book ID: 111573532
• Publisher: Springer Netherlands
• Year: 2004
• Tongue: English
• Weight: 92 KB
• Volume: 26
• Category: Article
• ISSN: 0141-5492
• DOI: 10.1023/b:bile.0000024102.58987.de