Catálogo de publicaciones - libros

Palabras clave – provistas por la editorial

sensory analysis; sweet wine; raisining; climate chamber; 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN); wine; sensory threshold; serving temperature; bee pollen; Tintilla de Rota; alcoholic fermentation; warm climate; volatile compounds; sensory profile; fermentative activator; red winemaking; red wines; chitosan; sparkling wine; foamability; sensory; bottle aging; flavor profile; sensory evaluation; volatile composition; white wine; grapes; wines; cryoextraction; oak; cherry; chestnut; wood chips; phenolic compounds; aroma; ageing; wine secondary aroma; fermentation; non-saccharomyces yeasts; lactic acid bacteria; strain variability; tannins; polyphenol-aroma interactions; saliva; in vitro release; in vivo release; retronasal aroma; time-intensity; HS-GC/MS; sparkling wines; bentonite; foam properties; wine aroma; oral release; aroma persistence; in-mouth headspace sorptive extraction; Sherry; vinegar; brandy; n/a