TY  - GEN 
AU  - Roldán Gómez, Ana María
AU  - Sánchez García, Josefa
AU  - Pérez Rodríguez, Luis
AU  - Palacios Macías, Víctor Manuel
A4  - Ingeniería Química y Tecnología de Alimentos
PY  - 2021
SN  - 2304-8158
UR  - http://hdl.handle.net/10498/24745
AB  - The aim of this study was to evaluate the influence of vinification techniques on volatile compounds and sensory profiles in young Palomino fino white wines. Four winemaking techniques (pellicular maceration, supra-extraction and use of commercial...
LA  - eng
PB  - MDPI
KW  - pellicular maceration
KW  - supra-extraction
KW  - beta-glycosidase
KW  - enzymes
KW  - yeasts
KW  - volatile compounds
KW  - sensory analysis
TI  - Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino Wines
DO  - 10.3390/foods10020453
ER  -