Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: The differential role of autochthonous yeast strains on aroma profiles

✍ Scribed by José Manuel Álvarez-Pérez; Eva Campo; Felipe San-Juan; Juan José R. Coque; Vicente Ferreira; Purificación Hernández-Orte

• Book ID: 113626595
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 332 KB
• Volume: 133
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2012.01.024