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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
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| Materias: | |
| 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 |