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Study of the volatile composition and sensory characteristics of new Sherry vinegar-derived products by maceration with fruitsJESUS CEJUDO-BASTANTE, Maria; DURAN, Enrique; CASTRO, Remedios et al.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 50, Num 2, pp 469-479, issn 0023-6438, 11 p.Article

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Higher alcohols, diacetyl, acetoin and 2,3-butanediol biosynthesis in grapes undergoing carbonic macerationDAN YI YANG; KAKUDA, Yukio; SUBDEN, Ronald E et al.Food research international. 2006, Vol 39, Num 1, pp 112-116, issn 0963-9969, 5 p.Article

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