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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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Título: Study of the production and release of aromas during winemaking carried out by different Saccharomyces species and hybrids
Autor:
Director(es): QUEROL SIMON, AMPARO BELLOCH TRINIDAD, Mª CARMEN
Entidad UPV: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Fecha acto/lectura:
2011-03-29
Fecha difusión:
Resumen:
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 ...[+]
Palabras clave: Saccharomyces , Hybrids , Alcoholic fermentation , Wine , Aroma
Derechos de uso: Reserva de todos los derechos
DOI: 10.4995/Thesis/10251/10741
Tipo: Tesis doctoral

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