Comparison of volatile compounds during biological ageing and commercial storage of Cava (Spanish sparkling wine): The role of lees

Cava is a sparkling wine produced using a traditional method that must be aged in contact with lees for a minimum period of nine months. The contact between wine and lees improves the quality of the final product, and aroma is one of the most important qualitative parameters of a wine. The aim of th...

Descripción completa

Detalles Bibliográficos
Autores principales: Martín-Garcia, Alba, Abarca-Rivas, Clara, Riu-Aumatell, Montserrat, López-Tamames, Elvira
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10465945/
https://www.ncbi.nlm.nih.gov/pubmed/37654460
http://dx.doi.org/10.1016/j.heliyon.2023.e19306

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10465945/
https://www.ncbi.nlm.nih.gov/pubmed/37654460
http://dx.doi.org/10.1016/j.heliyon.2023.e19306

Ejemplares similares