Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines

Published 2018 View Full Article

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Title
Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines
Authors
Keywords
Carbonic maceration, Tempranillo Blanco wine, Volatile compounds, Sensory properties, PLS
Journal
FOOD CHEMISTRY
Volume 276, Issue -, Pages 187-194
Publisher
Elsevier BV
Online
2018-10-03
DOI
10.1016/j.foodchem.2018.10.013

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