Sweet wines with great aromatic complexity obtained by partial fermentation of must from Tempranillo dried grapes
- Author
- DE LERMA, Nieves López1 ; GARCIA MARTINEZ, Teresa2 ; MORENO, Juan1 ; MAURICIO, Juan C2 ; PEINADO, Rafael A1
[1] Department of Agricultural Chemistry, Campus Rabanales Ed. C3, University of Córdoba, 14014 Córdoba, Spain
[2] Department of Microbiology, Campus Rabanales, Ed. C6, University of Cordoba, 14014 Córdoba, Spain - Source
European food research & technology (Print). 2012, Vol 234, Num 4, pp 695-701, 7 p ; ref : 21 ref
- ISSN
- 1438-2377
- Scientific domain
- Food science technology
- Publisher
- Springer, Heidelberg
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Author keyword
- Dried grapes · Osmotolerant yeasts · Partial fermentation · Sweet wine · Tempranillo variety Volatile compound
- Keyword (fr)
- Composé volatil Fermentation Levure Raisin Variété Vin Boisson alcoolisée Fruit
- Keyword (en)
- Volatile compound Fermentation Yeast Grape Variety Wine Alcoholic beverage Fruit
- Keyword (es)
- Compuesto volátil Fermentación Levadura Uva Variedad Vino Bebida alcohólica Fruto
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 25648039
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1007/s00217-012-1680-4 
https://dx.doi.org/10.1007/s00217-012-1680-4
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