Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions - Concepedia

Concepedia

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Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions

DOI Full Paper Access

100

Citations

51

References

2019

Year

Laura Canonico, Mark Solomon, Francesca Comitini, Maurizio Ciani, Cristián Varela

Food Microbiology

Food FermentationFlavoromicsReduced Alcohol WinesDifferent Aeration ConditionsYeastVolatile ProfileHealth Sciences

References

	Year	Citations

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