Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines
Nieves López de Lerma(University of Córdoba), Teresa García‐Martínez(University of Córdoba), Juan Moreno(University of Córdoba), Rafael A. Peinado(University of Córdoba), Anna Puig‐Pujol(Institute of Agrifood Research and Technology), Juan Carlos Mauricio(University of Córdoba)
Cited by 71
Related Papers
Use of electronic nose, validated by GC–MS, to establish the optimum off-vine dehydration time of wine grapes
|Food Chemistry|2011|63
Antioxidant activity of different phenolics fractions isolated in must from Pedro Ximenez grapes at different stages of the off-vine drying process
|Food Chemistry|2008|61
Determination of the Optimum Sun-Drying Time for Vitis vinifera L. cv. Tempranillo Grapes by E-nose Analysis and Characterization of Their Volatile Composition
|Food and Bioprocess Technology|2013|47
Synergistic antioxidant interaction between sugars and phenolics from a sweet wine
|European Food Research and Technology|2010|45