Effect of Gluconic Acid Consumption during Simulation of Biological Aging of Sherry Wines by a Flor Yeast Strain on the Final Volatile Compounds

✍ Scribed by Peinado, Rafael A.; Moreno, Juan J.; Ortega, Jose M.; Mauricio, Juan C.

• Book ID: 115447645
• Publisher: American Chemical Society
• Year: 2003
• Tongue: English
• Weight: 58 KB
• Volume: 51
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf034512j