TY  - GEN 
AU  - Muñoz-Castells, Raquel
AU  - Vega Espinar, María Lourdes
AU  - García-García, Juan Carlos
AU  - Alcalá-Jiménez, Maria Trinidad
AU  - Moreno-García, Jaime
AU  - Lasanta Melero, Cristina
AU  - Moreno, Juan
A4  - Ingeniería Química y Tecnología de Alimentos
PY  - 2025
UR  - http://hdl.handle.net/10498/37583
AB  - Spanish “Fino”-style white wines are traditionally aged by a dynamic process under a flor veil of Saccharomyces cerevisiae, requiring ≥15% (v/v) ethanol, which is typically achieved through fortification. Market demand for lower-alcohol wines and the...
LA  - eng
PB  - MDPI
KW  - Fino wine
KW  - Static biological aging
KW  - Flor veil
KW  - Low-alcohol wine
KW  - Acetaldehyde
KW  - Volatile compounds
KW  - Chemometric analysis
TI  - Exploring Static Biological Aging as a Method for Producing Low-Alcohol ‘Fino’ Type White Wines
DO  - 10.3390/fermentation11100575
ER  -