Sensory descriptive and comprehensive GC–MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part I: BRS Carmem and BRS Violeta
Sensory descriptive and comprehensive GC–MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part I: BRS Carmem and BRS Violeta
Authors
Keywords
Red wine, Submerged cap, Drying, Volatile compounds, Sensory analysis, Winemaking
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