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

  1. Álvarez-Pérez, J.M.
  2. Campo, E.
  3. San-Juan, F.
  4. Coque, J.J.R.
  5. Ferreira, V.
  6. Hernández-Orte, P.
Revista:
Food Chemistry

ISSN: 0308-8146,  1873-7072

Any de publicació: 2012

Volum: 133

Número: 2

Pàgines: 284-292

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2012.01.024 GOOGLE SCHOLAR