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Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using

María Laura Raymond Eder1,2, Laura Fariña3,4, Eduardo Dellacassa4

  • 1Laboratorio de Genética y Biología Molecular, IRNASUS-CONICET, Universidad Católica de Córdoba, Córdoba, Argentina.

Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|March 11, 2020
PubMed

Keywords:
Alcoholic fermentationsensory propertiesvolatile componentswine yeastswinemaking

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