Sweet wines with great aromatic complexity obtained by partial fermentation of must from Tempranillo dried grapes
Nieves López de Lerma(University of Córdoba), Rafael A. Peinado(University of Córdoba), Juan Moreno(University of Córdoba), Teresa García‐Martínez(University of Córdoba), Juan Carlos Mauricio(University of Córdoba)
Cited by 18
Related Papers
Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines
|Food Chemistry|2018|71
Use of electronic nose, validated by GC–MS, to establish the optimum off-vine dehydration time of wine grapes
|Food Chemistry|2011|63