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Physicochemical and microbiological characterization of the sensory deviation responsible for the origin of the special sherry wines "palo cortado" type
The aim of this study was to characterize the biochemical changes and microbiological processes involved in the sensory deviation of “sobretablas” wines during biological aging, which leads to the origin of special or rare “palo cortado” wines. Industrial trials of biological aging of “sobretablas”...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Public Library of Science
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6291089/ https://www.ncbi.nlm.nih.gov/pubmed/30540795 http://dx.doi.org/10.1371/journal.pone.0208330 |