Open AccessMinor Volatile Compounds Profiles of ‘Aligoté’ Wines Fermented with Different Yeast Strains
Author(s) -
Florin Vararu,
Jaime MorenoGarcía,
Juan Moreno,
Marius Niculaua,
Constantin Bogdan Nechita,
Cătălin ZAMFIR,
Cintia Colibaba,
Georgiana-Diana DUMITRU,
Valeriu V. Cotea
Publication year - 2015
Publication title -
notulae scientia biologicae
Language(s) - English
Resource type - Journals
eISSN - 2067-3264
pISSN - 2067-3205
DOI - 10.15835/nsb.7.1.9545
Subject(s) - aroma , wine , aroma of wine , yeast , food science , flavor , fermentation , chemistry , ethanol fermentation , gas chromatography–mass spectrometry , yeast in winemaking , chromatography , mass spectrometry , saccharomyces cerevisiae , biochemistry