The Effect of Yeast, Sugar and Sulfur Dioxide on the Volatile Compounds in Wine.
- Resource Type
- Article
- Source
- Fermentation (Basel); Jun2023, Vol. 9 Issue 6, p541, 15p
- Subject
FOOD aroma SULFUR dioxide YEAST PRINCIPAL components analysis ETHYL esters SUGAR SAUVIGNON blanc ORANGES - Language
- ISSN
- 23115637