2010•World Journal of Microbiology and BiotechnologyRequires access

Yeast strain effect on the concentration of major volatile compounds and sensory profile of wines from Vitis vinifera var. Treixadura

Sandra Cortés, Pilar Blanco

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Key concepts: Ethyl hexanoate, Wine, Aroma of wine, Aroma, Isoamyl acetate, Ethyl butyrate, Food science, Ethyl acetate

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Yeast strain effect on the concentration of major volatile compounds and sensory profile of wines from Vitis vinifera var. Treixadura — Research Paper | ScholarLens