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Palabras clave – provistas por la editorial

triazole pesticides; wine; fermentation; sensory analysis; flavor components; oxidation; membrane contactor; polymeric pigments; mannoproteins; mouthfeel; astringency; subquality; colour; pressing; extended maceration; Sangiovese; ladybird taint; methoxypyrazines; wine quality; wine faults; grape quality; yeasts; non-Saccharomyces; off-smells; volatile acidity; ethylphenols; pyranoanthocyanins; pH control; bioprotection; amino acid; yeast; sulfur; aroma; aging; QDA; glutathione; sulfur dioxide; hydrolysable tannins; light-struck taste; storage; white wine; wine oxidation; browning; light exposure; tannins; reductive aromas; atypical aging; preventive measures; corrective solutions; 2,4,6-Trichloroanisole (TCA); ADSI cork powder; fining agent; phenolic profile; chromatic characteristics; volatile profile