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2007•Applied Microbiology and BiotechnologyOpen access

Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds

Ana María Molina, Jan H. Swiegers, Cristián Varela, Isak S. Pretorius, Eduardo Agosín

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Key concepts: Aroma, Wine, Aroma of wine, Chemistry, Food science, Winemaking, Fermentation, Yeast

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