2023•Journal of Food Composition and AnalysisRequires access

Influence of the type of Sherry wine and the seasoning length of time on the organic acids, volatile compounds, and sensory profile of Brandy de Jerez

María Guerrero‐Chanivet, Manuel J. Valcárcel-Muñoz, M. Valme García-Moreno, M Dodero, Dominico A. Guillén-Sánchez

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Key concepts: Seasoning, Wine, Chemistry, Food science, Significant difference, Mathematics, Organic chemistry, Statistics

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Influence of the type of Sherry wine and the seasoning length of time on the organic acids, volatile compounds, and sensory profile of Brandy de Jerez — Research Paper | ScholarLens