Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino Wines

The aim of this study was to evaluate the influence of vinification techniques on volatile compounds and sensory profiles in young Palomino fino white wines. Four winemaking techniques (pellicular maceration, supra-extraction and use of commercial yeast strains and of β-glycosidase enzymes) were imp...

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Detalles Bibliográficos
Autores principales: Roldán, Ana M., Sánchez-García, Fini, Pérez-Rodríguez, Luis, Palacios, Víctor M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7922780/
https://www.ncbi.nlm.nih.gov/pubmed/33669553
http://dx.doi.org/10.3390/foods10020453

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7922780/
https://www.ncbi.nlm.nih.gov/pubmed/33669553
http://dx.doi.org/10.3390/foods10020453

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