TY  - GEN 
AU  - Amores Arrocha, Antonio
AU  - Sancho Galán, Pau
AU  - Jiménez Cantizano, Ana Concepción
AU  - Palacios Macías, Víctor Manuel
A4  - Ingeniería Química y Tecnología de Alimentos
PY  - 2020
SN  - 2304-8158
UR  - http://hdl.handle.net/10498/23882
AB  - One of the main aspects that define wine quality is its aromatic profile. Nutritional deficiencies in musts can lead to olfactory defects and a decline in quality. Commercial activators and nutrients are usually added to the must in these cases. The...
LA  - eng
PB  - MDPI
KW  - bee pollen
KW  - Tintilla de Rota
KW  - alcoholic fermentation
KW  - warm climate
KW  - volatile compounds
KW  - sensory profile
KW  - fermentative activator
KW  - red winemaking
KW  - red wines
TI  - Bee Pollen Role in RedWinemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate RedWines
DO  - 10.3390/foods9080981
ER  -