Changes of volatile compounds by the addition of yeast autolysated in white sparkling wine elaboration
Trabajo presentado en el 37th World Congress of Vine and Wine, celebrado en Mendoza (Argentina) del 9 al 14 de noviembre de 2014.
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| Main Authors: | , , , , , , |
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| Other Authors: | |
| Format: | comunicación de congreso biblioteca |
| Published: |
2014-11
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| Subjects: | Sparkling wines, Volatile compounds, Autolisados de levadura, Compuestos volátiles, Vinos espumosos, Yeast autolysated, |
| Online Access: | http://hdl.handle.net/10261/146849 http://dx.doi.org/10.13039/100007652 |
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