Influence of Must Clarification Technique on the Volatile Composition of Albariño and Treixadura Wines

Clarification of the musts is carried out to remove particles that cause turbidity, oxidizable polyphenols, and eliminate excess of proteins. However, an excessive clarification of the musts can lead to the reduction of volatile compound concentrations and, as a consequence, modify the sensorial pro...

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Detalles Bibliográficos
Autores principales: Vázquez-Pateiro, Iván, Mirás-Avalos, José Manuel, Falqué, Elena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8839678/
https://www.ncbi.nlm.nih.gov/pubmed/35164074
http://dx.doi.org/10.3390/molecules27030810

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8839678/
https://www.ncbi.nlm.nih.gov/pubmed/35164074
http://dx.doi.org/10.3390/molecules27030810

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