Changes in volatile compounds and aromatic series in sherry wine with high gluconic acid levels subjected to aging by submerged flor yeast cultures

Author： Peinado R.A. Moreno J. Medina M. Mauricio J.C.

Publisher： Springer Publishing Company

ISSN： 0141-5492

Source： Biotechnology Letters, Vol.26, Iss.9, 2004-05, pp. : 757-762

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