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Study of the production and release of aromas during winemaking carried out by different Saccharomyces species and hybrids

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Study of the production and release of aromas during winemaking carried out by different Saccharomyces species and hybrids

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Gamero Lluna, A. (2011). Study of the production and release of aromas during winemaking carried out by different Saccharomyces species and hybrids [Tesis doctoral no publicada]. Universitat Politècnica de València. doi:10.4995/Thesis/10251/10741.

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Title: Study of the production and release of aromas during winemaking carried out by different Saccharomyces species and hybrids
Author:
Director(s): Querol Simon, Amparo Belloch Trinidad, Mª Carmen
UPV Unit: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Read date / Event date:
2011-03-29
Issued date:
Abstract:
Aroma is one of the most important attributes involved in wine quality. Current trend in winemaking consists of producing wines with different aroma nuances to offer variety of wines to a developing market. Several studies ...[+]
Subjects: Saccharomyces , Hybrids , Alcoholic fermentation , Wine , Aroma
Copyrigths: Reserva de todos los derechos
DOI: 10.4995/Thesis/10251/10741
Type: Tesis doctoral

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