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Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines

Valeriu V Cotea1, Mihai Cristian Focea1, Camelia Elena Luchian1

  • 1"Ion Ionescu de la Brad" University of Agricultural Sciences and Veterinary Medicine, 3rd M. Sadoveanu Alley, 700490 Iași, Romania.

Foods (Basel, Switzerland)
|February 3, 2021
PubMed

Keywords:
ethanol reductionreverse-osmosissparkling winesvolatile compoundsyeasts

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