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Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines

Belén Ayestarán1, Leticia Martínez-Lapuente1, Zenaida Guadalupe1

  • 1Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, 26007 Logroño, La Rioja, Spain.

Food Chemistry
|November 10, 2018
PubMed

Keywords:
Carbonic macerationPLSSensory propertiesTempranillo Blanco wineVolatile compounds

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