The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines

This is a publication. If there is no link to the publication on this page, you can try the pre-formated search via the search engines listed on this page.

Authors: Marie Denat; Dolores Pérez; Dolores Pérez; José María Heras; Amparo Querol; Vicente Ferreira

Journal title: Food Chemistry X

Journal publisher: Elsevier Ltd

Published year: 2021

DOI identifier: 10.1016/j.fochx.2021.100116

ISSN: 2590-1575